Blue Gourmet Cornbread

1 ½ cups blue cornmeal
½ teaspoon salt
1 tablespoon baking powder
1 cup chopped onion
1 cup sour cream
½ cup melted butter
1 ½ cups grated cheddar cheese
½ cup chopped green chili

Mix together cornmeal, salt, baking powder, and onions. Add sour cream and butter and mix until well until well combined. Pour half of the batter into a greased 9×9 inch baking dish. Sprinkle half the cheese over the batter, then the chopped chili, then the remaining cheese. Cover with remaining batter and cook in a 350 degree oven for 1 hour, or until a knife poke comes out clean.

Adapted from http://www.cookingpost.com/recipes.htm#bluecorn

 

Greek-Style Cornbread with Feta and Thyme

2 cups whole grain yellow cornmeal

1 cup whole wheat pastry flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon dried crumbled oregano

1/4 teaspoon black pepper

1/8 teaspoon red pepper flakes

2 large eggs

1/4 cup olive oil

1 1/2 cups buttermilk

1 tablespoon minced fresh thyme (or 1 teaspoon dried)

1 1/2 cups coarsely crumbled feta

1 tablespoon butter

Place a 10-inch iron skillet on the middle rack of the oven and preheat to 450º

Blend corneal, flour, baking powder, baking soda, salt, and dry seasonings in a big bowl; make a well in the center. Whisk eggs in a medium bowl; then whisk in oil, buttermilk, and fresh thyme until smooth. Add the mixture to the well in the dry ingredients and stir with a rubber spatula just until combined; don’t overmix. Fold in the feta.

Carefully remove the very hot skillet from the oven, add the butter and tilt to coat the bottom and sides. Scrape the batter into the hot skillet, leveling the top. Turn the oven down to 400º.

Bake the cornbread until the edges are golden brown and a toothpick poked in the middle comes out clean–20 -25 minutes. Let sit 5 minutes; then cut into wedges and serve.

Adapted from Maria Speck, Ancient Grains for Modern Meals

Blue Gourmet Cornbread

1 ½ cups blue cornmeal
½ teaspoon salt
1 tablespoon baking powder
1 cup chopped onion
1 cup sour cream
½ cup melted butter
1 ½ cups grated cheddar cheese
½ cup chopped green chili

Mix together cornmeal, salt, baking powder, and onions. Add sour cream and butter and mix until well until well combined. Pour half of the batter into a greased 9×9 inch baking dish. Sprinkle half the cheese over the batter, then the chopped chili, then the remaining cheese. Cover with remaining batter and cook in a 350 degree oven for 1 hour, or until a knife poke comes out clean.

adapted from http://www.cookingpost.com/recipes.htm#bluecorn