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Galisteo Blue Cornbread
From Recipesource
I N G R
E D I E N T S
1 cup
blue cornmeal
1 cup flour
2 eggs
3 teaspoons baking powder
1 teaspoon baking soda
1 cup Stilton Cheese -- crumbled
1/2 cup pine nuts
2 tablespoons sugar
1 teaspoon salt
3/4 cup buttermilk
I N
S T R U C T I O N S
Combine all ingredients
just until blended (do not over mix)and bake in 8-inch cake pan
at 425 degrees F. for 30 to 35 minutes. Cool a
few minutes before cutting.
About Blue Cornmeal, Flour
or Harinilla (Masa Flour)
Cornmeal
is simply ground corn kernels, ground to coarse, medium or fine. Corn
flour is cornmeal that was ground very fine. To make masa
or harinilla (flour), the corn is
first soaked in Cal (lime)
washed, then ground, and provides that
distinctive flavor not found in tortillas.
Where to Buy
Blue corn production is quite small in comparison to yellow corn so blue
corn products can be harder to find. Look for blue cornmeal, and masa in
specialty food stores and some health food stores.
Buy online
Gourmetsleuth.com - we carry dried whole blue corn, blue
cornmeal and blue corn masa for tortillas.
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More Blue Cornmeal Recipes
Dumplings
Cornbread
Pancakes
Crepes
View - All Blue cornmeal recipes
About Blue Corn
Simply a
variety of flint corn with a dark bluish to red color that when ground
produces a blue color flour. Blue corn is grown predominantly in the
Southwestern part of the United States. It has been a staple food of the
Pueblo Indians dating back centuries. The corn has a coarser texture and a
nuttier flavor than other varieties of corn used for flour.
Far less of this corn is commercially harvested for a variety of reasons.
The corn is simply not as hearty as 'dent' corn varieties. It frequently
produces multiple stalks that fall over and cause problems with harvesting
equipment and in general produces a lower yield.
The primary use for blue corn is to produce blue corn tortillas. Tortillas
made from blue corn flour are frequently denser than a white corn tortilla.
It is also used to produce Nixtamal which in turn is used for tamales,
tortillas, or pozole.
Read More About Corn
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