Blue Corn Cornbread

Blue Corn Cornbread

24 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    55 m
Bill Jezzard
Recipe by  Bill Jezzard

“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.”

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Adjust Servings

Original recipe yields 1 - 9x9 inch pan of cornbread



  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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Reviews (24)

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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. Substituted 1/2 C applesauce for the butter 4. Added 1/4 cup dried fruit (blueberries and cranberries) 5. Subtstituted 1/4 C Agave nectar for the sugar I cooked it for 30 minutes and it came out perfect. It retained the cakelike texture and was moist and absolutely scrumptious. Yum!



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 amazing. This recipe has since become my permanent cornbread recipe.



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 letters tell you important things) I was also out of milk and had to substitute 1/2 c sweetened condensed milk and 1/2 c water instead (I went a light on the sugar to even it out). And the sifting 3 times, melting the butter in the oven in the dish and then pouring it in seemed so strange to me. But I did as instructed anyhow. And the result was.... The bread cooked for 30 minutes, came out perfect. It's perfection. Clearly with all the substitutions I had to make, and it still tastes wonderful, you just can't screw this bread up. This is my permanent recipe now. I will never go back.

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Amount Per Serving (16 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 16.5 g
  • 5%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 233 mg
  • 9%

Based on a 2,000 calorie diet



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Corn Muffins


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Corn Cornbread