breads, breakfast, EAT, savory, sweet
Comment 1

Blue Cornbread

Nothing says lazy football sunday like chili and cornbread and that’s exactly what happened last Sunday. I had blended up the new GF All Purpose Flour and wanted a chance to try it out. It worked brilliantly.

Cornbread is so easy. No yeast, no kneading, no major planning ahead. It’s a perfect lazy day bread that just smells, looks and tastes like you actually put in a little effort. So why blue corn? Well according to Wikipedia, it has all sorts of benefits over yellow corn:

In addition to its sharply different color, blue corn has several nutritional advantages over standard yellow or white corn varieties. It contains 20% more protein and has a lower glycemic index than white corn. [. . .] blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source.  A certain technique is used to grind the blue maize and make it release niacin.

So it’s super healthy! And super pretty! And extra sweet! And Seahawks colors!


Ok, fine. The truth?

Whole Foods was out of yellow cornmeal. But thank goodness they were, I finally got to learn about blue corn. I’ll never go back.


  • ½ Cup Melted Butter
  • ½ Cup Sugar
  • ¼ Cup Honey or Agave
  •  2 Eggs
  •  1 Cup Lowfat Buttermilk
  • ¾ tsp Baking Soda
  • ½ tsp Xanthan Gum
  • ½ tsp Salt
  • 1 Cup Blue Cornmeal
  • 1 Cup Natural Ginger’s Gluten Free Flour Blend

Melt your butter in a microwave safe bowl or on the stove top.


Add to the melted butter your sugar, buttermilk, and eggs (in that order, so the hot butter doesn’t scramble your eggs). Go ahead, add it to the pan.  Why make more dishes? The whole point of this is that we’re being lazy, guys.


In a large bowl add your baking soda, xanthan gum, cornmeal, GF flour and salt and blend thoroughly.


Gently combine your liquid ingredients into your dry ingredients and blend until smooth.


Pour into muffin tins or baking dish. If it’s not nonstick, I’d spray a little cooking spray in there so you don’t have to eat it out of the pan with a fork (not that there’s anything wrong with that).


Bake at 375 for approximately 25 minutes as muffins and 30-40 minutes in a rectangular baking dish, or until a knife inserted in the center comes out clean.

It smells so good! Rich, golden crust the outside…


Yummy, moist, beautiful blue on the inside.


Serve with butter, football and sweatpants.


[yumprint-recipe id=’8′]

This entry was posted in: breads, breakfast, EAT, savory, sweet


Hi, I'm The Ginger! Or Whitney, whichever you prefer. I'm in finance to pay the rent, but someday I'm hoping to find a way to make it through life as a self-taught chef, sundress designer and helicopter dog mom. I love to cook but don't do it enough. I hate to run but keep signing up for races. I'm a foodie with a shameful obsession with McDonald's. My sewing machine and piano are collecting too much dust. I'm trying to fix it one day at a time. Come on in, let's hang out.

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  1. Pingback: Kona Steak & Black Bean Chili |

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