Go Back
Print Recipe
No ratings yet

Blue Corn Bread with Pine Nuts

3 tablespoons canola oil 3 cups blue cornmeal 2 tablespoons baking powder 1/2 teaspoons baking soda 1 cup buttermilk 1 cup sour cream (or a second cup of buttermilk) 1/2 cup milk 2 eggs 1 teaspoon salt 3 tablespoons raw agave nectar 1/2 cup lightly toasted pine nuts (optional)
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Bread
Cuisine: American
Author: Angela Roberts

Ingredients

  • 3 tablespoons canola oil
  • 3 cups blue cornmeal
  • 2 tablespoons baking powder
  • 1/2 teaspoons baking soda
  • 1 cup buttermilk
  • 1 cup sour cream or a second cup of buttermilk
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 3 tablespoons raw agave nectar or sugar
  • 1/2 cup lightly toasted pine nuts optional

Instructions

  • Preheat oven to 425. Put rectangular stone pan (or 10” cast iron) pan into oven with oil. As soon as oven is heated, pour any excess oil into batter below. Pour batter into pan and bake for 15 -20 minutes.
  • Mix dry ingredients together.
  • Mix eggs, buttermilk, sour cream and agave necar. Add dry to dry ingredients.
  • If using rectangular baking sheet, bake for 15 minutes.
  • If using cast iron pan, bake for 20 minutes.