Blue corn—sometimes referred to as Hopi blue corn because the Hopi Indians developed an early strain of this sweet corn—is popular here in the Southwest. For those who are not blessed to live in the Land of Enchantment (yes, we have more than our share of problems, but New Mexico is a glorious place!), blue cornmeal might not be a common sight in the flour and sugar section of your store. I buy mine in the bulk section of La Montanita food cooperative, a 15 minute walk from my house. Here’s my twist on blue cornmeal cake, which I bake in either an iron skillet or a pyrex baking dish.
1 C. blue cornmeal
1/3 C. each of flour, flaxseed meal, almond meal (I make my almond meal by grinding a good handful of raw almonds in my coffee grinder)
1/2 C. sugar (I reduce the amount to 1/4 C. and use raw cane sugar)
1 Tbs. baking powder
1 tsp. salt
2 eggs, beaten
1-1/4 C. milk (I use almondmilk coconutmilk blend)
Bake at 350 for 30 minutes.
I drizzled pureed cooked raspberries over my cake batter before baking. Had the raspberries and thought it would add interest. it did!
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