Recipe - Blue Cornbread

DRY MIX
1 One half cup Blue or yellow cornmeal
One half cup Whole wheat or kamut flour
1 tablespoon Nonaluminum baking powder
One half teaspoon Sea salt
2/3 cup Pecans (optional)

WET MIX
1 Three fourths (up to)
2 cup Milk (dairy; almond, rice,
or soy) or water
2 tablespoon Vegetable oil
1 teaspoon Pure vanilla extract

1. Grind pecans in a blender or food processor until just finely ground
(will turn to nut butter if ground too long). Combine ground pecans with
cornmeal, flour, baking powder, and salt. Stir well to blend. Refigerate if
not for use right away.

2. In a separate bowl, combine 1 One half cups of the milk with vegetable oil
and vanilla extract and stir well to blend.

3. Add wet ingredients to dry and stir well to blend until just smooth.
Add extra milk if necessary to create a consistency just thin enough to
pour from a laddle.

4. Heat a welloiled skillet or griddle until a drop of water sizzles when
dropped on the surface. Ladle batter onto skillet, about a One fourth cup for
each pancake.

BERGJ1427@COBRA.UNI.EDU

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