Pumpkin yogurt fluff that’s good for you and tastes great. Serving suggestions: Graham crackers or ginger snaps.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 1 – 9×9 inch pan of cornbread |
Ingredients
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 5 teaspoons baking powder
- ¼ cup white sugar
- 1 pinch salt
- 2 eggs, beaten
- 1 cup milk
- ½ cup butter
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking dish.
- Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
- Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
- Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 208 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
5 teaspoons baking powder is way too much.
I made this recipe as written and it was so delicious! Blue organic cornmeal from my Anson Mills online order was wonderful to use. I’ve never made blue cornbread but will definitely make this again!
I made this recipe exactly as written because I think it is unfair to alter a recipe and then rate it. That being said, this cornbread was incredibly dry and I could hardly swallow it. I really wanted this recipe to work because we had a blue cornbread at a restaurant here in Austin and it was fantastic. Unfortunately, this version didn’t come close to replicating the restaurant version and I don’t even think I will try again with modifications.
Delicious! All that sifting seemed to pay off. This cornbread is almost cake-like. I used 1:1 gluten-free flour and drizzled honey over the top when it came out of the oven. This is a keeper.
This recipe made the most delicious cornbread I have ever eaten. The bread was perfectly baked-no part of it was dry and all of it was moist. I highly recommend it!
Hey Tony, Baking POWDER, not baking soda. Following the recipes and directions make an excellent, unique and pretty healthy cornbread.
The best! I don’t use quite as much sugar, maybe half or less, just don’t like my cornbread sweet. Otherwise, love this recipe.
So yummy! I mixed the dry ingredients but didn’t sift, still turned out great. I didn’t have butter so I used approx 3/8 cup canola oil.
The 5 teaspoons of baking soda made it inedible…..way too much. I would try it again but only use 2 at most.
Used Vegan butter and coconut milk with a splash of vinegar to make the milk ‘buttermilk’ and doubled the recipe for a 9×13 pan. 35 minutes on convection. It turned out so good! My husband and son loved it. I only sifted once due to laziness and it still came out delicious.
Followed the recipe and it was dry. I did not allow the eggs to come up to room temp so that may make a difference.
Made it with coconut flour. needed double to all the wet to keep it from clumping up. the Blue Cornmeal flavor was kinda gone. More coconut but stull good. Find a better egg and milk sub and everyone can eat.
I made just the way the recipe stated and it turned out great!
I have made this recipe a couple of times (I recently fell in love with blue cornmeal) and have thoroughly enjoyed it both times. Made it without any modifications first. Second time, as it is just my husband and I, I halved the recipe. I made one slight modification which was to add a tablespoon of grated fresh onion. Then I baked it in a small (6 muffin) muffin tin. Reduced baking time to about 15 minutes and they were delicious. Great recipe!! Thanks!
Far too much baking soda, leaves a terrible aftertaste ruining what’s almost a wonderful bread.
Delicious. Great recipe. Not too sweet. Great flavor.
Really Really yummy!
I followed the recipe as written. Tasted a lot like cake. Gave some to an aunt who liked it. I am making it again today.
OMG we will NEVER have cornbread any other way again. This cornbread is exactly what it says it is. We did take the advise of some others and replaced the 1/2 cup butter with 1/2 cup applesauce and it is AMAZING!
Very beautiful and blue! To make it vegan, simply replace the egg with flax eggs (mix 1 tbsp. ground flax with 2-3 tbs. water per egg replaced), the butter with oil, and the milk with coconut/almond milk. I omitted the baking powder on accident and loved the dense cake-like result!! will definitely be making this recipe again!!
Tastes delicious. I added 8oz of frozen blueberries and it came out almost like blueberry muffin bread. The original photo is definitely yellow cornbread with blue food coloring; blue cornmeal will come out more of a blue-grey.