19 Delicious Blue Cornmeal Recipes Healthy

Now, who’s ready to add a pop of color and nutrition to their meals? Blue cornmeal isn’t just a vibrant alternative to the traditional yellow or white varieties; it’s packed with antioxidants and a subtly sweet, nutty flavor that can transform your cooking. From fluffy pancakes to hearty muffins and beyond, we’ve rounded up 19 delicious ways to incorporate this wholesome ingredient into your diet. Let’s get baking!

Blue Cornmeal Pancakes with Maple Syrup

After a recent trip to the Southwest, I fell in love with the unique flavor of blue cornmeal and knew I had to incorporate it into my breakfast routine. These Blue Cornmeal Pancakes with Maple Syrup are my homage to that trip, offering a slightly nutty taste and a gorgeous color that makes mornings feel special.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 ¼ cups
• Maple syrup – for serving

Instructions

1. In a large bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, and salt until well combined.
2. In another bowl, beat the egg and then mix in the milk until fully incorporated.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay for fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm with maple syrup drizzled on top.

Don’t let the unique color fool you; these pancakes are as delicious as they are beautiful. The blue cornmeal adds a subtle earthiness that pairs perfectly with the sweetness of maple syrup, making them a standout dish for any breakfast table. Try topping them with fresh berries for an extra pop of color and flavor.

Savory Blue Cornmeal Waffles

Yesterday, I stumbled upon a bag of blue cornmeal at my local farmers’ market, and it sparked an idea for a twist on my usual weekend waffle routine. There’s something about the earthy hue and subtle nuttiness of blue cornmeal that feels both comforting and exciting, perfect for a leisurely brunch.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Eggs – 2 large
• Milk – 1 ¼ cups
• Butter, melted – ¼ cup
• Honey – 2 tbsp

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s hot enough for a crispy exterior.
2. In a large bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, and salt to avoid lumps in your batter.
3. In another bowl, beat the eggs, then mix in the milk, melted butter, and honey until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to tough waffles.
5. Lightly grease the waffle iron with butter or cooking spray, then pour ½ cup of batter onto the center of the iron.
6. Close the lid and cook for about 5 minutes, or until the waffle is golden and crisp. A pro tip: resist the urge to peek too early to prevent sticking.
7. Carefully remove the waffle and repeat with the remaining batter, keeping finished waffles warm in a 200°F oven if serving all at once.

Absolutely delightful, these waffles boast a crispy edge with a tender, slightly chewy center. The blue cornmeal adds a rustic sweetness that pairs beautifully with a drizzle of maple syrup or a dollop of whipped honey butter for an extra indulgent touch.

Blue Cornmeal Muffins with Blueberries

Waking up to the aroma of freshly baked muffins is one of life’s simple pleasures, and these Blue Cornmeal Muffins with Blueberries are no exception. I stumbled upon this recipe during a summer trip to New Mexico, where blue cornmeal is a staple, and I’ve been tweaking it ever since to get that perfect balance of earthy and sweet.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter, melted – ¼ cup
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the blue cornmeal, all-purpose flour, sugar, baking powder, and salt.
3. In another bowl, beat the milk, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop as soon as you no longer see dry flour.
5. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding them can help prevent them from sinking to the bottom.
6. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: For an even bake, rotate the muffin tin halfway through the cooking time.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a delightful contrast between the rustic, nutty flavor of blue cornmeal and the bursts of juicy blueberries. Try serving them warm with a dollop of honey butter for an extra indulgent treat.

Blue Cornmeal Pizza Crust

After stumbling upon blue cornmeal at my local farmers’ market, I knew I had to experiment with it in my kitchen. This Blue Cornmeal Pizza Crust is my latest obsession, offering a nutty flavor and a stunning color that makes any pizza night feel special.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Warm water – ¾ cup
• Active dry yeast – 1 tsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. In a small bowl, dissolve the yeast in warm water (about 110°F) and let it sit for 5 minutes until frothy. Tip: If the water is too hot, it can kill the yeast.
2. In a large mixing bowl, combine blue cornmeal, all-purpose flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat up.
7. Punch down the dough and roll it out on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
8. Transfer the dough to the preheated pizza stone or baking sheet and bake for 10-12 minutes until the edges are golden.

Last night, we topped ours with spicy chorizo and roasted peppers, but the crust’s slightly sweet, earthy flavor pairs well with just about anything. Let your creativity run wild with toppings, or enjoy it simply brushed with garlic oil for a snack that’s as beautiful as it is delicious.

Blue Cornmeal Cornbread

Every time I stumble upon blue cornmeal at the local market, I can’t help but grab a bag to whip up this vibrant, slightly nutty cornbread. It’s a twist on the classic that never fails to impress at brunch or as a cozy side for chili.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: For extra flavor, use a cast-iron skillet if you have one.
2. In a large bowl, whisk together the blue cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg, then stir in the milk and melted butter. Tip: Ensure your melted butter isn’t too hot to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so stop as soon as the flour disappears.
5. Transfer the batter to the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.

Zesty and slightly sweet, this blue cornmeal cornbread has a delightful crumb that pairs wonderfully with honey butter or a drizzle of maple syrup. Try serving it alongside a bowl of spicy black bean soup for a colorful, comforting meal.

Blue Cornmeal Chocolate Chip Cookies

Now, I’ve baked my fair share of cookies, but there’s something about blue cornmeal that brings a nostalgic twist to the classic chocolate chip cookie. It’s like a little nod to the Southwest, with a texture that’s uniquely satisfying. Here’s how I make them, with a few tricks I’ve picked up along the way.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Butter – ½ cup, softened
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the blue cornmeal, all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the chocolate chips evenly throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, a cookie scoop works wonders.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely, these cookies strike a perfect balance between the earthy tones of blue cornmeal and the sweet, melty chocolate chips. Serve them with a glass of cold milk or crumble over vanilla ice cream for an extra special treat.

Blue Cornmeal Banana Bread

Zesty mornings call for something special, and that’s exactly what I thought when I first whipped up this Blue Cornmeal Banana Bread. It’s a twist on the classic that brings a bit of the Southwest to your breakfast table. I remember the first time I tried it; the unique texture and flavor had me hooked, and now it’s a staple in my kitchen.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Ripe bananas – 3
• Eggs – 2
• Butter – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Honey – ¼ cup

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the ripe bananas until smooth. Tip: The riper the bananas, the sweeter your bread will be.
3. Melt the butter and let it cool slightly before adding it to the bananas.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the honey until the mixture is well combined.
6. In a separate bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, and salt.
7. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Tip: Overmixing can lead to a dense loaf.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, cover it loosely with foil.
10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Lusciously moist with a slight crunch from the blue cornmeal, this banana bread is a delightful departure from the ordinary. Serve it warm with a dollop of honey butter for an extra indulgent treat.

Blue Cornmeal Pancakes with Honey Butter

Good morning, fellow food enthusiasts! There’s something about the earthy sweetness of blue cornmeal that takes me back to my first visit to the Southwest, where I stumbled upon these delightful pancakes at a tiny diner. Today, I’m sharing my take on those unforgettable Blue Cornmeal Pancakes with Honey Butter, a recipe that’s become a weekend staple in my kitchen.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Milk – 1 ¼ cups
• Egg – 1 large
• Butter – 2 tbsp, melted
• Honey – ¼ cup
• Butter – ½ cup, softened

Instructions

1. In a large bowl, whisk together blue cornmeal, all-purpose flour, baking powder, and salt.
2. In another bowl, beat the egg, then mix in milk and melted butter.
3. Pour the wet ingredients into the dry ingredients, stirring just until combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. For the honey butter, mix softened butter and honey in a small bowl until smooth.
8. Serve the pancakes warm with a generous spread of honey butter.

Fluffy with a slight crunch from the cornmeal, these pancakes have a unique flavor that’s perfectly complemented by the creamy honey butter. Try stacking them high with fresh berries in between for a colorful breakfast treat.

Blue Cornmeal Crepes with Fresh Fruit

Craving something a little different for breakfast this morning, I decided to whip up some blue cornmeal crepes. There’s something about the earthy flavor of blue cornmeal that pairs perfectly with the sweetness of fresh fruit, making it a delightful start to any day.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1/2 cup
• Eggs – 2
• Milk – 1 1/2 cups
• Salt – 1/4 tsp
• Butter – 2 tbsp, melted
• Fresh fruit – for serving

Instructions

1. In a large bowl, whisk together the blue cornmeal, all-purpose flour, and salt.
2. Add the eggs and milk to the dry ingredients, whisking until the batter is smooth. Let the batter rest for 10 minutes to allow the cornmeal to soften.
3. Heat a non-stick skillet over medium heat and brush lightly with melted butter.
4. Pour 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly. Cook for 2 minutes, or until the edges start to lift.
5. Flip the crepe and cook for another 1-2 minutes on the other side. Tip: The crepe should be lightly golden but still flexible.
6. Repeat with the remaining batter, stacking the cooked crepes on a plate as you go. Tip: Keep them covered with a towel to stay warm.
7. Serve the crepes with fresh fruit on top. Tip: For an extra touch, drizzle with honey or sprinkle with powdered sugar.

So there you have it—blue cornmeal crepes that are wonderfully tender with a subtle nutty flavor. They’re perfect rolled up with fruit inside or folded into quarters for a more elegant presentation.

Blue Cornmeal Scones with Lavender

Good morning, or should I say, good baking time! There’s something magical about the combination of blue cornmeal and lavender that takes me back to my first visit to Santa Fe, where the air was as fragrant as these scones are about to be. Today, I’m sharing a recipe that’s close to my heart, perfect for those who love a twist on the classic scone.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Dried lavender – 1 tbsp
• Heavy cream – ¾ cup
• Egg – 1

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the blue cornmeal, all-purpose flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in the dried lavender until evenly distributed throughout the mixture.
5. In a separate bowl, whisk together the heavy cream and egg. Pour this into the dry ingredients, stirring just until the dough comes together. Tip: Overmixing leads to tough scones, so mix until just combined.
6. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
7. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until the edges are golden brown. Tip: For an extra touch, brush the tops with a little cream before baking for a golden finish.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Buttery and crumbly with a hint of floral from the lavender, these scones are a delightful treat. Serve them warm with a dollop of honey butter or your favorite jam for an extra special touch.

Blue Cornmeal Biscuits with Gravy

Unbelievably, the first time I tried making Blue Cornmeal Biscuits with Gravy, it was a happy accident. I had run out of regular flour and decided to experiment with blue cornmeal, and the result was a delightful twist on a classic Southern dish that’s now a staple in my kitchen.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Milk – ¾ cup
• Breakfast sausage – ½ lb
• All-purpose flour – 2 tbsp
• Milk – 2 cups
• Salt and pepper – to taste

Instructions

1. Preheat your oven to 425°F (220°C). This high heat is crucial for getting those biscuits nice and fluffy.
2. In a large bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, and salt. Tip: Sifting the dry ingredients can make your biscuits even lighter.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: The butter should be cold to ensure flaky layers in your biscuits.
4. Gradually add the milk, stirring until just combined. Overmixing can lead to tough biscuits.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Use a biscuit cutter to cut out biscuits, placing them on a baking sheet.
6. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
7. While the biscuits bake, cook the breakfast sausage in a skillet over medium heat until browned. Tip: Don’t drain all the fat; it adds flavor to the gravy.
8. Sprinkle the 2 tbsp of flour over the sausage, stirring to coat. Cook for 1 minute to remove the raw flour taste.
9. Slowly whisk in the 2 cups of milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes. Season with salt and pepper.
10. Serve the warm biscuits split open and smothered with the sausage gravy.

Mmm, the blue cornmeal gives these biscuits a slightly nutty flavor and a beautiful color that stands out against the creamy gravy. For an extra touch, drizzle a little honey over the top before serving for a sweet and savory combination that’s irresistible.

Blue Cornmeal Polenta with Mushrooms

Having grown up in the Southwest, I’ve always had a soft spot for blue cornmeal. It’s not just the vibrant color that gets me—it’s the subtly sweet, nutty flavor that makes any dish feel a bit more special. This Blue Cornmeal Polenta with Mushrooms is my go-to when I want something comforting yet sophisticated, and it’s surprisingly simple to whip up.

Ingredients

• Blue cornmeal – 1 cup
• Water – 4 cups
• Salt – ½ tsp
• Butter – 2 tbsp
• Mushrooms – 2 cups, sliced
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Gradually whisk in 1 cup of blue cornmeal to avoid lumps, then reduce heat to low.
3. Add ½ tsp of salt and stir continuously for 20 minutes until the polenta thickens. Tip: A wooden spoon helps prevent sticking.
4. While the polenta cooks, heat 1 tbsp of olive oil in a skillet over medium heat.
5. Add 2 cups of sliced mushrooms and sauté for 5 minutes until they start to brown.
6. Stir in 2 cloves of minced garlic and cook for another 2 minutes. Tip: Don’t overcrowd the skillet to ensure the mushrooms brown nicely.
7. Once the polenta is creamy, remove from heat and stir in 2 tbsp of butter until melted.
8. Serve the polenta topped with the sautéed mushrooms. Tip: For an extra touch, garnish with fresh thyme or a drizzle of truffle oil.

Absolutely creamy with a delightful chew, this polenta pairs beautifully with the earthy mushrooms. Try serving it alongside a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Blue Cornmeal Tortillas

Zesty mornings call for something special, and that’s exactly what I thought when I first stumbled upon the idea of making blue cornmeal tortillas. There’s something about their vibrant color and earthy flavor that turns a simple meal into a celebration. Plus, they’re a fantastic way to add a pop of color to your breakfast table, not to mention they’re gluten-free!

Ingredients

• Blue cornmeal – 1 cup
• Water – 1 cup
• Salt – ½ tsp

Instructions

1. In a medium bowl, combine 1 cup of blue cornmeal and ½ tsp of salt.
2. Gradually add 1 cup of water to the mixture, stirring continuously to avoid lumps. Tip: The dough should be moist but not sticky. If it’s too dry, add a tablespoon of water at a time until the right consistency is achieved.
3. Divide the dough into 6 equal portions and roll each into a ball. Tip: Cover the dough balls with a damp cloth to prevent them from drying out while you work.
4. Heat a non-stick skillet over medium heat (350°F) for about 2 minutes before cooking the tortillas.
5. Place a dough ball between two sheets of parchment paper and press it into a thin circle using a tortilla press or a flat-bottomed dish. Tip: If the dough sticks, lightly dust the parchment paper with cornmeal.
6. Carefully peel the tortilla off the parchment paper and place it in the hot skillet. Cook for about 30 seconds on each side, or until small bubbles form and the edges start to lift.
7. Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining dough balls.

Golden and slightly crisp on the edges, these blue cornmeal tortillas have a delightful nutty flavor that pairs wonderfully with both sweet and savory fillings. Try them with a smear of avocado and a sprinkle of chili flakes for a quick, flavorful snack.

Blue Cornmeal Pie Crust for Savory Pies

Have you ever stumbled upon a recipe that instantly transports you back to a cherished memory? That’s exactly what happened to me with this blue cornmeal pie crust. It’s a twist on the traditional, with a texture and flavor that’s uniquely comforting, perfect for those savory pies that are a staple at family gatherings.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Unsalted butter – ½ cup, chilled and diced
• Ice water – ¼ cup
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, whisk together the blue cornmeal, all-purpose flour, and salt until well combined.
3. Add the chilled, diced butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keeping the butter cold is key to a flaky crust.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it holds together.
5. Gather the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This rest period helps the gluten relax, making the dough easier to roll out.
6. On a lightly floured surface, roll out the dough to fit your pie dish. Carefully transfer it to the dish, trim the edges, and crimp as desired. Tip: For a decorative edge, press the tines of a fork around the rim.
7. If pre-baking is required for your recipe, prick the bottom with a fork, line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and bake for another 5 minutes until golden.

Crunchy yet tender, this blue cornmeal pie crust brings a subtle nuttiness that pairs beautifully with rich, savory fillings. Try it with a spicy chicken pot pie filling for a delightful contrast, or go vegetarian with a mix of roasted root vegetables and goat cheese. Either way, it’s sure to be a conversation starter at your next dinner party.

Blue Cornmeal Crusted Fish Tacos

Perfect for a summer evening, these Blue Cornmeal Crusted Fish Tacos bring a delightful crunch and a pop of color to your dinner table. I stumbled upon this recipe during a trip to New Mexico, where blue corn is a staple, and I’ve been tweaking it ever since to get that perfect balance of texture and flavor.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp
• White fish fillets (like cod or tilapia) – 1 lb
• Egg – 1
• Milk – ¼ cup
• Vegetable oil – for frying
• Corn tortillas – 8
• Lime – 1, cut into wedges

Instructions

1. In a shallow dish, mix blue cornmeal, flour, salt, pepper, and garlic powder.
2. In another dish, whisk together egg and milk.
3. Dip each fish fillet into the egg mixture, then coat evenly with the cornmeal mixture.
4. Heat vegetable oil in a large skillet over medium-high heat to 375°F.
5. Fry the coated fish fillets for 3-4 minutes on each side, until golden brown and crispy.
6. Remove fish from skillet and drain on paper towels.
7. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Assemble tacos by placing a piece of fried fish on each tortilla and serving with lime wedges.

Remarkably crispy on the outside and tender on the inside, these tacos are a textural dream. The blue cornmeal adds a subtle sweetness that pairs beautifully with the fresh squeeze of lime. For an extra kick, serve with a side of spicy mayo or avocado crema.

Blue Cornmeal Pancakes with Pecans

Blue cornmeal pancakes with pecans have been my go-to weekend breakfast ever since I stumbled upon this recipe during a trip to New Mexico. There’s something about the nutty flavor of blue cornmeal paired with the crunch of pecans that makes these pancakes irresistibly delicious.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Milk – 1 ¼ cups
• Egg – 1
• Butter – 2 tbsp, melted
• Pecans – ½ cup, chopped

Instructions

1. In a large bowl, whisk together blue cornmeal, all-purpose flour, baking powder, and salt until well combined.
2. In another bowl, beat the egg, then mix in milk and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough pancakes.
4. Gently fold in the chopped pecans. Tip: Toast the pecans beforehand for an extra layer of flavor.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep the heat medium to avoid burning.
8. Serve warm with your favorite syrup or honey.

Just out of the skillet, these pancakes boast a delightful contrast between the crispy edges and the fluffy interior, with the pecans adding a satisfying crunch. For a festive twist, top them with a dollop of whipped cream and a sprinkle of cinnamon.

Blue Cornmeal Dumplings in Stew

Every time I stumble upon a recipe that combines simplicity with deep, comforting flavors, I can’t help but share it with my readers. Today, I’m excited to introduce a dish that’s been a staple in my kitchen during the cooler months—Blue Cornmeal Dumplings in Stew. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of simmering stew filled the air, and the dumplings were always the star of the show.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Baking powder – 2 tsp
• Salt – 1 tsp
• Milk – 1 cup
• Egg – 1
• Vegetable oil – 2 tbsp
• Stew – 4 cups

Instructions

1. In a large bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, and salt.
2. In another bowl, beat the egg, then mix in the milk and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the dumplings light.
4. Bring the stew to a gentle simmer over medium heat.
5. Using a tablespoon, drop dollops of the dumpling batter onto the surface of the simmering stew. Tip: Space them evenly to allow room for expansion.
6. Cover the pot with a lid and let the dumplings cook for 15 minutes without peeking. Tip: This ensures they steam properly and become fluffy.
7. After 15 minutes, check if the dumplings are firm to the touch. If not, cover and cook for another 5 minutes.
8. Serve the stew with dumplings hot. For an extra touch, garnish with fresh herbs.

Fluffy and tender, these blue cornmeal dumplings soak up the stew’s flavors beautifully, offering a delightful contrast in textures. Try serving them in a shallow bowl with a side of crusty bread for dipping into the rich stew.

Blue Cornmeal Crackers with Herbs

Zesty and vibrant, these Blue Cornmeal Crackers with Herbs have become my go-to snack for lazy afternoons. I stumbled upon this recipe during a summer trip to New Mexico, and the unique color and flavor of blue cornmeal instantly captivated me.

Ingredients

• Blue cornmeal – 1 cup
• All-purpose flour – 1 cup
• Dried rosemary – 1 tbsp
• Salt – 1 tsp
• Water – ½ cup
• Olive oil – ¼ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the blue cornmeal, all-purpose flour, dried rosemary, and salt until well combined.
3. Add the water and olive oil to the dry ingredients, stirring until a dough forms. Tip: If the dough feels too dry, add a tablespoon of water at a time until it comes together.
4. Roll the dough out on a lightly floured surface to about ⅛ inch thickness.
5. Cut the dough into desired shapes using a knife or cookie cutter, then transfer the pieces to the prepared baking sheet. Tip: For even baking, try to keep the crackers uniform in size.
6. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the crackers are crisp. Tip: Keep an eye on them after the 15-minute mark to prevent over-browning.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Amazingly crisp with a subtle herbal note, these crackers pair beautifully with a sharp cheddar or a creamy goat cheese. For an extra touch, drizzle them with honey before serving for a sweet and savory combo that’s hard to resist.

Blue Cornmeal Pudding with Cinnamon

Never have I stumbled upon a dessert that’s as comforting and unique as Blue Cornmeal Pudding with Cinnamon. It’s a dish that takes me back to my grandmother’s kitchen, where the aroma of cinnamon filled the air, and every bite was a warm hug. Today, I’m sharing my take on this classic, with a few personal tweaks that make it even more special.

Ingredients

• Blue cornmeal – 1 cup
• Water – 4 cups
• Cinnamon – 1 tsp
• Honey – ¼ cup

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of blue cornmeal to avoid lumps, then reduce heat to low.
3. Simmer the mixture for 20 minutes, stirring frequently to prevent sticking. Tip: A wooden spoon works best for stirring.
4. Add 1 tsp of cinnamon and ¼ cup of honey to the saucepan, stirring until fully incorporated.
5. Continue to cook for another 10 minutes, or until the pudding thickens to your desired consistency. Tip: The pudding will thicken further as it cools.
6. Remove from heat and let it sit for 5 minutes before serving. Tip: For a smoother texture, you can blend the pudding briefly with an immersion blender.

Unbelievably creamy with a subtle sweetness and a hint of spice, this pudding is a delight on its own or topped with fresh berries for a pop of color and freshness. The blue cornmeal gives it a beautiful hue and a slightly nutty flavor that’s truly unforgettable.

Conclusion

Vibrant and versatile, this roundup of 19 blue cornmeal recipes offers a treasure trove of healthy, delicious options for every home cook. From breakfast to dessert, there’s something to satisfy every craving. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!

Bella Bacinos