Check out this beautiful blue corn meal, delivered in person by Brent Bolton!
Brent is a Dutch oven friend who stopped by recently and shared a bag of his hand-ground blue corn meal. I love the subtle grey-blue color and its sweet light taste. Blue corn has 30% more protein than hybrid corn and is a staple in southwestern recipes. Brent and I share a love for New Mexican flavors, so when he offered this lovely gift, I glad accepted!
I modified our cornbread recipe just a little to make this Blue Cornbread recipe with buttermilk (no regular milk). I can’t wait to taste and see it!
- 3 tablespoons canola oil
- 2 cups blue corn meal
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 2 2/3 cups buttermilk
- 4 tablespoons butter, melted
Pour canola oil into a 12″ camp Dutch oven. Preheat the Dutch oven to 425 degrees Fahrenheit (21 hot charcoals on top and 11 underneath).
In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda and salt.
In a separate bowl, beat together buttermilk, eggs, and butter.
Pour the wet ingredients into the dry and gently fold together using as few strokes as possible. If there are a few small pockets of dry ingredients left, that’s ok.
Pour batter into hot Dutch oven and bake for 20 to 25 minutes or until a toothpick comes out clean.
Check out this beautiful blue-grey color! 
The texture is so light with a tender crumb that melts in your mouth. I love this recipe and can’t wait to try it at a DOG (Dutch Oven Gathering) soon to share with our Prairie Dog friends. A bit of soft butter and a some local honey will be a perfect compliment to this beautiful cornbread.
Thank you Brent for sharing this lovely gift that reminds me of northern New Mexico!
