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Blue corn bread

This recipe is easy, simple, and offers many possible substitutions. The dough can be used to make blue corn muffins or cornbread. Endless variations for a creative mind.


1 c cornmeal (blue corn meal)
1⁄2 c flour (barley flour is best, if not any flour)
1⁄2 t baking powder (not aluminum)
1⁄4 t salt (optional)
1 egg (beaten)
1 c milk


  1. Preheat oven to 424°F.
  2. Shift dry ingredients together.
  3. Combine liquids and slowly add to combined dry ingredients, mixing until blended into an uniform dough.
  4. Grease pan with butter or oil spray
  5. Bake at 425°F for 15-20 minutes, until top and sides become golden brown.
Total time
35 minutes
Cooking time
Preparation time
1 loaf


If you don't have barley flour, substitute ½ cup barley flour with the same ½ cup any other flour.

Substitute 1 Tbs maple syrup with 1 Tbs honey if you don't like the slightly smoky flavor of maple syrup.

If you don't have milk or if you want to make the recipe dairy free, substitute it with water -equal amount- and the recipe will work fine.

To make this recipe egg free, substitute the beatn egg with your favorite egg replacer.


North American cuisine

easy, bake
breads, side dishes
American food recipes
Food in U.S.A.