Best Blue Corn Bread Recipes

BLUE CORN BREAD

Steps:

• Preheat the oven to 400°F.
• Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
• Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
• Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
• Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

BLUE RIDGE MOUNTAIN CORN BREAD

Steps:

• 1. In separate bowls beat the egg whites & egg yolks.
• 2. To the egg yolks, add the sugar & beat well.
• 3. Add the cornmeal, milk & flour. Add the melted butter, beaten egg whites, baking powder & salt. Add beaten egg yolks with sugar mixture & blend well.
• 4. Pour into a GREASED, cast iron skillet. (do not use cooking spary...use Crisco & a paper towel to coat the skillet)
• 5. Bake at 450 until golden. (*HINT: I sprinkle a small amount of sugar on top B4 baking for added sweetness)

BLUE CHEESE CORN BREAD

Steps:

• Preheat oven to 350&F. Grease 8-inch square baking pan. Combine all ingredients in medium bowl and mix until blended. Spread in prepared pan. Bake until firm to touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.

BLUE RIBBON CORN BREAD

Steps:

• DIRECTIONS 1. Preheat the oven to 375˚. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then set aside. 2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt until combined. Set aside. 3. In a medium bowl, whisk the milk with the melted butter, honey and eggs until combined. Add the milk mixture to the cornmeal mixture and, using a spatula or wooden spoon, stir until just combined. 4. Transfer the batter to the prepared baking pan and bake for 30 minutes or until golden brown. Let the corn bread cool slightly before slicing and serving.

PALMETTO CAFE BLUE CORN ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with parchment paper.
• Sift the flour, baking powder, baking soda and salt into a medium bowl. Add the cornmeal to the dry mix, and whisk together.
• In a separate bowl, use a cheese grater to shred the zucchini.
• In a large bowl, microwave the butter until melted. Whisk in the sugar, eggs and buttermilk (in that order), until evenly mixed. Use a rubber spatula to fold in the zucchini.
• Sift the dry ingredients into the wet ingredients. Some larger pieces of cornmeal won't fit through the sifter; add those larger pieces after sifting, and fold into the batter.
• Pour the batter in the prepared pan and bake until a bamboo skewer inserted in the center comes out clean, about 30 minutes.
• Cool the bread for about 15 minutes, then turn out of the loaf pan and set on a wire cooling rack to avoid a soggy bottom. Cool the bread completely, then cut and serve.