D.Currie wrote:

> I did it again. Went shopping and bought something without clear plans on
> what I'd do with it.
>
> This time it was blue cornmeal.
>
> Obviously, I can use it for the same recipes as regular cornmeal, but I'm
> looking for suggestions as to what the blue color will work to enhance,
> rather than making it like some weird sci-fi food.
>
> I'm considering it for some sort of cornmeal crusted fish. I could call it
> bluefish...
>
> For some reason blue cornbread sounds like a bad idea to me.
>
> Any other suggestions?


This stuff is good. Serve it warm, if possible.

Blue Cornmeal Bread

Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Breads/Rolls Side Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 3/4 cups blue cornmeal
= (available at natural foods stores and
specialty foods stores or use yellow
cornmeal)
1 cup sugar
1/3 cup pine nuts -- toasted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups whole milk
3/4 cup vegetable oil
3 large eggs
1/2 cup buttermilk
1 1/2 cups frozen corn kernels -- thawed, drained

Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch glass baking dish.

Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda
and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and
buttermilk in medium bowl to blend. Add milk mixture to dry
ingredients and whisk until just blended. Fold in corn kernels.

Pour batter into prepared dish. Bake until tester inserted into
center comes out clean, about 40 minutes. Cut bread into 2-inch
squares and serve warm.

This recipe yields about 28 pieces.

--
Reg