I’ve been meaning to make use of the blue cornmeal I bought a while back, and wanted something bready. (I seem to be on a baking kick.) By the way… blue cornmeal does not look all that blue out of the package, but it does blue up a little bit once it’s mixed with wet ingredients. It makes an especially cool contrast with the corn kernels : ) You can use this versatile recipe to make corn muffins or cornbread in a pan or a skillet.
Blue Corn Muffins
1 1/2 c. blue (or yellow) cornmeal
1/2 c. unbleached all-purpose flour
1/4 c. canola oil or non-hydrogenated shortening
1 1/2 c. buttermilk (soymilk + 1.5 tbsp. vinegar/lemon juice)
2 egg substitute (6 tbsp. water microwaved for 1 minute + 2 tbsp. ground flax seed)
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1 1/2 tsp. salt
1/4 c. corn kernels, optional
1. Pre-heat oven to 450*F, and grease a muffin pan.
2. Combine all ingredients, and pour into prepared pan. Bake for 20 minutes. Cake tester inserted in center should come out clean.
3. Let them cool in the pan for a few minutes, and then transfer to a rack to cool. Eat these warm, or toast or re-heat them in a 350*F oven for a few minutes. Enjoy!