Eating different-colored foods is fun. No, I’m not talking about neon-hued goldfish crackers. I’m talking about the really cool colors that actual food comes in. Most kids I know love to pick between red and orange bell peppers. LP’s favorite part of our winter farmer’s market is selecting purple carrots. When the G-man was growing tons of peppers last summer most of the fun was tasting the different types with different colors, ranging from brilliant red to white “ghost” habaneros.
So, when Arrowhead cornmeal was on sale a while back, we got a few bags of traditional yellow cornmeal, but also a few bag of the blue cornmeal.
And with it we made some delicious blue cornbread to serve alongside some chili! I usually use the cornbread recipe in Colleen Patrick-Goudreau’s The Joy of Vegan Baking, but I also usually have a more course cornmeal on hand. So, this time I tweaked the recipe a bit but adjust the flour/cornmeal ratio and decreasing some of the sugar. The result was both delicious and a lovely shade of blue!
1 1/2 cups soymilk
1 1/2 tablespoon of distilled white vinegar
1 1/2 cups of blue cornmeal
1/2 cup all-purpose flour
2 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons canola oil
1) Preheat the oven to 425 and lightly oil an 8×8 square baking dish
2) In a glass measuring cup (or small bowl) combine the milk and vinegar and set aside
3) In a medium bowl, mix the cornmeal, flour, sugar, baking powder and baking soda in a large bowl. Make a well in the center
4) Use a fork to mix in the oil with the milk and vinegar. Pour the milk mixture into the well in the dry ingredients and mix with a wooden spoon until just blended
5) Spread the batter evenly in the prepared baking dish. Bake until a toothpick inserted in the center comes out clean (about 25-30 minutes). Serve warm with non-dairy butter!
*You could make this yellow cornbread by simply substituting a finely ground yellow cornmeal for the blue cornmeal. But really, what’s the fun in that?