Blue Corn Bread

  • Active Time 10m
  • Total Time 35m

Makes 16 two-inch squares


  • 1 stick (4 ounces) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup blue cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk


Preheat oven to 425 degrees F. Butter an 8 x 2-inch square cake pan. In a food processor, add the butter, egg, blue cornmeal, all-purpose and whole wheat flours, baking powder, salt and baking soda; pulse to combine. Add the buttermilk and process for 5 seconds, or just until smooth.

Scrape the batter into the pan and bake for 25 minutes, or until the center is firm. Transfer the bread to a rack to cool a bit, then turn out and let cool completely.

NOTE: The bread can be made up to 1 day ahead. Wrap in plastic and keep at room temperature.

Serving size = 2-inch square

Recipe created by Mark Miller.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 5798

nutrition information per serving

124 calories; 7g total fat; 30mg cholesterol; 207mg sodium; 14g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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