Well, I did it. I finally made the blue cornbread that’s been on my mind for so long. It was SO darn tasty, too. It’s the best cornbread I’ve ever tasted, if I do say so myself. 🙂
I ground 2 cups of blue popcorn, which came out to about 2.5 cups of cornmeal (in hindsight, I could have ground it a little more coarse and it would have been ok still).
Isn’t it pretty? It almost looks purple to me, but I assure you it was blue. I’ve never seen purple popcorn before. That would be awesome, would it not?
Ok, after I ground the popcorn, I have to bang on the bowl to get the meal off the sides and stuff. I didn’t have any buttermilk, so I just took about 1.5 cups of milk and added a little vinegar to it to clabber it. I preheated the oven to 400F (I have a convection oven, otherwise I would have done 425F), then I poured the meal into a bowl, followed by 4 Tbs. of baking powder, 2 tsp. of salt, and the clabbered milk. Normally, I use my cast iron skillet to do cornbread, but this time I just used a metal 11 x 7 baking pan. I greased it good with lard so that the bread wouldn’t stick so much. Pour the batter in, bake for 20 minutes, and it’s done!
Yum yum yum. I let it cool a bit, then cut squares of it to have as a side with the potato soup that I made for supper that evening.
2.5 cups of cornmeal
1.5 cups of buttermilk or dairy kefir
4 tsp. baking powder
2 tsp. salt
Preheat oven to 425F (or 400F if using convection oven). Whisk cornmeal, baking powder, and salt in large bowl until fully incorporated. Make well in center of meal, and pour in the buttermilk or kefir. Stir just until combined, do NOT over mix! Pour into greased 11 x 7 pan and bake for 20 minutes, or until done in center. Alternately, you can preheat a well greased 10 inch cast iron skillet, and pour the batter into that, and bake for the same amount of time. Cool about 10 minutes, then cut into and enjoy!