This blue corn meal cornbread recipe calls for non-genetically modified corn meal. You can substitute it with yellow or white corn meal but please understand that they do not have the same nutritional value that blue corn meal contains. Yellow and white corn meal have been grown in a way that takes all the nutrition out of it. This blue corn meal is the kind that our ancestors grew on their farms and baked with. It has a bluish color but it is a fine grain and so tasty in corn bread and even in pancakes. You can find it on-line or in specialty food stores like Whole Foods.
- 1 cup blue cornmeal or cornmeal
- 1 cup oat flour (to boost soluble fiber)
- 1/4 cup ground flax seed (why not?)
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. nutmeg
- 1/2 cup sugar
- 1/4 cup canola oil
- 3/4 cup plain fat-free Greek yogurt
- 1/4 cup water
- 1 egg
Preheat oven to 400. Mix all the dry ingredients, then add the oil, yogurt, water and egg. You may have to add a little more water if the batter is too thick. Stir with spoon until well mixed and pour in a greased 8″ square pan. Bake for 20-25 minutes or until a knife inserted in the center of the pan comes out clean. Makes 9 servings.