Print Recipe

Blue and Yellow Corn Bread



  • 1 1/4 cups blue cornmeal
  • 1 teaspoon baking powder, divided
  • 1 teaspoon baking soda, divided
  • 1 1/4 cups yellow cornmeal
  • 1 1/2 cups soy milk, buttermilk or skim milk
  • 3 tablespoons honey
  • 1 tablespoon vegetable oil


  1. Heat oven to 425 degrees F.
  2. Spray an 8-inch pie plate or 8-inch square glass dish with cooking spray.
  3. In a large bowl, mix blue cornmeal with 1/2 teaspoon each baking powder and baking soda.
  4. In another bowl, mix yellow cornmeal with remaining 1/2 teaspoon baking powder and baking soda.
  5. In a third bowl, combine milk, honey and oil. Mix well, then divide milk mixture between the two cornmeals; mix each to incorporate milk mixture.
  6. Fill baking dish halfway up with yellow-cornmeal mixture, reserving 1 cup in bowl. Spoon all the blue cornmeal mixture on top of the yellow.
  7. Swirl remaining yellow-cornmeal mixture on top of the blue. Drag a knife through the layers.
  8. Bake for 20-25 minutes or until tester comes out clean.

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