Blue cornmeal has been used for decades in traditional Native dishes. Originally developed by the Hopi tribe, it is ground from whole blue corn and has a fresh, sweet flavor. Blue cornmeal can be used in a variety of ways and in several dishes. Below, we list three ways you can use Bow and Arrow blue cornmeal at home.
- Make breakfast
Did you know you can use blue cornmeal to make delicious pancakes or waffles? Top with our Red Lake Nation chokecherry syrup or homemade wojape!
Blue cornmeal pancakes recipe:
1 ¼ cups Bow & Arrow Brand blue cornmeal
½ teaspoon sea salt
¼ cup coconut sugar
1 cup water
¼ cup nondairy milk, unsweetened
2 teaspoons vanilla (unless you’re using vanilla flavored milk)
½ cup blueberries, fresh (frozen can be substituted if needed)
- Combine the cornmeal, sea salt, and sugar in a bowl and stir well to combine.
- Boil the water and stir it into the dry ingredients. Add the milk and vanilla, stirring well.
- Heat a large skillet over medium-high heat and add a little oil. When the skillet and oil are hot, drop the mix onto the pan to form circles. When golden-browned underneath, flip over. Once browned on both sides, remove to a plate.
- Taco night
Ditch the store bought tortillas and make your own. Want nachos instead? No problem! Make the tortillas then follow this recipe for crispy chips.
Blue corn tortillas recipe:
2 cups Bow and Arrow blue cornmeal
2 cups warm water
- Mix the blue corn flour and warm water for about 4 minutes by hand
- Divide the dough into 16 small-sized portions, about golf ball size.
- Press into 6 inch (15 cm) round shapes using a tortilla press lined with wax paper, or use hands to flatten out the dough without the wax paper.
- Place on a griddle, pre-heated to a high temperature. Let cook for about 20 seconds and flip. Cook 20 to 30 more seconds. Additional flipping may be necessary to fully cook the tortillas depending on their thickness.
- Place the completed tortillas in an oven on low heat, covered to keep from drying while you cook the remaining tortillas.
Makes 16 tortillas
This homemade blue cornmeal cornbread is perfect with a comforting, warm bowl of bison chili or a hot slice of bison meatloaf.
Blue cornbread recipe:
2 tablespoons flax meal (ground flaxseed)
¼ cup water
1 tablespoon apple cider vinegar
1 1/3 cups nondairy milk
1/3 cup oil (non-virgin olive, melted coconut, or sunflower)
1 cup Bow & Arrow Brand blue cornmeal
1 cup whole wheat pastry flour
2/3 cup coconut sugar
1 tablespoon baking powder
½ teaspoon EACH: sea salt and baking soda
- Preheat the oven to 400°F. Place a large (12-inch) iron skillet in the oven to warm it while you’re making the cornbread batter.
- Combine the flaxseed meal with the water in a small bowl and stir. Set aside for at least five minutes, or until gooey.
- In another small bowl, combine the vinegar and milk. The vinegar/milk bowl will also need to sit for five minutes.
- Combine the dry ingredients in a medium bowl. Whisk or stir well, until thoroughly combined. Set aside. Combine the flax mixture with the vinegar/milk mixture. Stir well, then whisk in the oil. Once the wet ingredients are very well combined, stir into the dry mixture. Combine well, but do not over-mix.
- Remove the skillet from the oven (using good hot pads—let’s have a happy ending to this story) and coat or spray lightly with oil. Pour the batter into the skillet and smooth out the top. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Enjoy your warm cornbread with a little margarine.