Blue Corn Cornbread

Blue Corn Cornbread

Bill Jezzard 1

"Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner."


55 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  2. Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
  3. 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.
  4. 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.
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  1. 29 Ratings


This recipe is delicious~ I am wheat, gluten, and cow dairy sensitive so I made a few modifications. 1. Substituted rice flour for AP 2. Substituted 1 1/8 C coconut milk for cow milk 3. Subs...

AMAZING. Simply AMAZING. Please note that I did not use blue cornmeal because I only had yellow on hand. ALSO I ran out of baking powder 1 tsp shy of 5 (didn't matter). AND (because capital lett...

This recipe is fantastic! The blue cornmeal definitely adds a subtle, natural sweetness to the bread. The ingredients, proportions, and cooking directions are seamless- the cornbread turned out ...

Fantastic! I used gluten free yellow cornmeal and gluten free AP Blend to make this gluten free. Otherwise, I followed the recipe. Only adding a splash more milk to compensate for the gluten fre...

I just took this out of the oven and I could eat the whole thing! Not too sweet like other cornbreads. I have never felt the need to rate a recipe, but this one is too good!

I substituted 1/2c butter with 1/2c applesauce and about 1tbsp butter and it still came out quite rich and moist.

awesome - very yummy, moist and sweet - oh so good! gotta try it with less butter next time... but it's really good if you don't care about that sort of thing :)

Fantastic recipe. I made two batches and decreased the sugar in the second batch by 1/4 and enjoyed it a bit more. Otherwise very good with gumbo.

Simply delicious. I've made it three times and the cornbread was excellent each time. I did have problems pouring the butter out of the baking dish into the cornbread mixture, but was more car...