Blue Cornbreadbreads, quick 1 cup am blue cornmeal 1/2 cup am barley flour or any flour 1 1/2 teaspoon non-alum baking powder 1/4 teaspoon sea salt (optional) 1 tablespoon honey or maple syrup 1 egg; beaten or egg replacer 1 cup water or milk Combine liquids and slowly add to combined dry ingredients. Oil pan. Bake at 425 F. for 15-20 minutes, until top and sides become golden brown. This recipe will make 6 large muffins or one 8-inch square pan of cornbread. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
