Type what you have

Ingredients

• ✓ blue cornmeal
• all-purpose flour
• baking powder
• white sugar
• salt
• egg
• milk
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Mix together cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times. Stir in beaten eggs and milk until well combined. Set aside.
3. 3 Place butter in the prepared baking dish and melt in the preheated oven. Pour hot, melted butter into cornmeal mixture and mix until incorporated. Transfer batter to the prepared baking dish.
4. 4 Bake on the center rack in the preheated oven until the edges of cornbread pull away from the sides of the dish and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before cutting.

By Bill Jezzard

Ingredients

• ✓ blue cornmeal
• salt
• sugar
• water
• egg
• milk
• butter
• all-purpose flour
• baking powder
• pine nut

Instructions

1. 1 In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
2. 2 In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
3. 3 Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
4. 4 Serve immediately with maple syrup of fruit preserves.

By Monica