Mary & Martha's Kitchen Recipe

Category	Breads
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Blue Cornbread Recipe 1 c AM Blue Cornmeal 1/2 c AM Barley Flour or any flour 1 1/2 ts Non-alum baking powder 1/4 ts Sea salt (optional) 1 tb Honey or maple syrup 1 Egg; beaten or egg replacer 1 c Water or milk Combine liquids and slowly add to combined dry ingredients. Oil pan. Bake at 425 F. for 15-20 minutes, until top and sides become golden brown. This recipe will make 6 large muffins or one 8-inch square pan of cornbread. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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<h1>Blue Cornbread</h1> <h2>Recipe</h2><p> <P>1 c AM Blue Cornmeal <P>1/2 c AM Barley Flour or any flour <P>1 1/2 ts Non-alum baking powder <P>1/4 ts Sea salt (optional) <P>1 tb Honey or maple syrup <P>1 Egg; beaten or egg replacer <P>1 c Water or milk <P>Combine liquids and slowly add to combined dry ingredients. Oil pan. Bake at 425 F. for 15-20 minutes, until top and sides become golden brown. This recipe will make 6 large muffins or one 8-inch square pan of cornbread. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias <div><a href='http://www.maryandmarthaskitchen.com/Blue_Cornbread/23291/' title='Blue Cornbread Recipe'>Blue Cornbread Recipe</a></div>

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