"Reg" > wrote in message
...
> 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.
>

Okay, you've got me convinced. I'll try it soon. So, what's the color like?