Cornbread using locally sourced blue cornmeal

Photo Credit: Courtesy Flippin Delicious

Try this take on cornbread using locally sourced blue cornmeal. This delicious side dish goes well with chili, soups, and stews.  It’s got a higher protein content, heartier texture and nuttier flavor than white or yellow cornmeal. Blue cornmeal is a traditional Native American ingredient that can be used to make tortillas, muffins, or mush. This is also a gluten free dish! 

Green Chili Cheddar Blue Cornbread 


2 cups blue cornmeal 

1 can creamed corn 

¾ cup buttermilk 

½ cup oil (vegetable, canola) 

1 cup cheddar cheese, shredded 

3 eggs 

4 oz can chopped green chilies 

1 teaspoon salt 

½ teaspoon baking soda 

1 tablespoon sugar 

2 tablespoons butter 


  1. Preheat oven to 400 degrees. 
  2. In a large bowl, place all ingredients except butter, stirring well to combine. 
  3. Place the butter in the bottom of an oven safe 9” baking pan and place in oven to melt. 
  4. Pour ingredients into the pan with melted butter. 
  5. Bake for 20-25 minutes or until the edges are browned.  To check for doneness, the middle shouldn’t jiggle and/or a toothpick placed in the middle comes out clean. 
  6. Let cool for about 10 minutes before cutting and serving. 

 Servings: 12 

Nutrition per serving: 216 Calories, 16g Fat, 14.5 g Carbohydrates, 1.4g Fiber, 5.6g Protein, 452mg Sodium, 32% DV of Vitamin D 

To top