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
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
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.