Blue Cornbread
Yield
1 recipePrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
blue |
|
| ½ | cup |
barley flour
or any flour |
* |
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
sea salt
optional |
|
| 1 | tablespoon |
honey
or maple syrup |
|
| 1 | each |
eggs
beaten or egg replacer |
|
| 1 | cup |
water
or milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
blue |
|
| 118 | ml |
barley flour
or any flour |
* |
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
sea salt
optional |
|
| 15 | ml |
honey
or maple syrup |
|
| 1 | each |
eggs
beaten or egg replacer |
|
| 237 | ml |
water
or milk |
|
Directions
Combine liquids and slowly add to combined dry ingredients.
Oil pan.
Bake at 425℉ (220℃). for 15 to 20 minutes, until top and sides become golden brown.
This recipe will make 6 large muffins or one 8-inch square pan of cornbread.
