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
Heat oven to 425 degrees F.
Spray an 8-inch pie plate or 8-inch square glass dish with cooking spray.
In a large bowl, mix blue cornmeal with 1/2 teaspoon each baking powder and baking soda.
In another bowl, mix yellow cornmeal with remaining 1/2 teaspoon baking powder and baking soda.
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.
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.
Swirl remaining yellow-cornmeal mixture on top of the blue. Drag a knife through the layers.
Bake for 20-25 minutes or until tester comes out clean.