Here’s a favorite recipe I made for my mentors at a gratitude dinner I held a few years ago. They loved it so much they wanted the recipe. It’s perfect for Thanksgiving.
Blue Cornbread
2 ¼ cup unbleached white flour 1 ¾ cup Bob’s Red Mill Blue Cornmeal 1 cup sugar (my secret is Trader Joe’s Organic Cane Sugar) 1/3 cup pine nuts, toasted (optional) ¾ teaspoon baking soda ¾ teaspoon baking powder ¾ salt 1 ¼ cups whole milk ¾ cup vegetable oil 3 large eggs ½ cup buttermilkPreheat oven to 350 degrees. Butter 13x9x2 inch glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester comes out clean, about 40 minutes.
Melissa Mendonca lives and works in Red Bluff, Calif., as a youth development program coordinator. She has wanderlust in her heart and a love of stories that make our world seem smaller. You may reach her at nolabluebayou@hotmail.com.
