I have spent a lot of the past year learning how to eat local. Our garden has expanded, we’ve lived off frozen berries in the winter instead of buying imported fruit (what DOES a banana taste like? I’ve almost forgotten…) and I have even managed to source some locally grown and ground flour.
This, my friends, is purple corn flour. Purple! And yes, I know it had to fly here on a plane, from Peru…but it’s PURPLE!! (I really just couldn’t resist.) And it was on sale…. Sale is a magic word to me. Guaranteed to make me spend more money than I was planning on….
Anyway, so I had this beautiful purple corn flour. And it doesn’t just look good, it smells good too. Slightly sweet, and not really that “corny” if you know what I mean.
Oops! Where did THOSE come from? These didn’t actually make it in the bread but to the freezer for later and let me just give you a piece of advice. If your friend should happen to give you some overripe bananas for baking because her freezer is full of them and you haven’t bought any in a year, don’t forget about them and leave them in your backpack for a couple of days. The bananas will survive ok….but the backpack…well, I’m not sure it will ever be (er, smell) the same!
Here is the recipe so you can make your own purple and blue and green cornbread, or just yellow and blue and green if you can’t find purple corn flour, or really, just yellow if you aren’t feeling adventurous and don’t have zucchinis overflowing in your garden (would you like some?)
Basic (or not-so-basic) Cornbread
- 1 tsp salt
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 2 1/2 cups cornmeal (I used 1 cup purple, 1 cup yellow and 1/2 cup whole wheat pastry flour)
- 2 Tbsp honey
- 2 large eggs, beaten
- 2 Tbsp. melted butter
- 2 cups buttermilk
- 1 grated zucchini
- 1 cup blueberries
Combine salt, baking powder, baking soda and cornmeal in a bowl. In a separate bowl beat the eggs and combine with honey, butter, buttermilk and zucchini. Pour into the flour and stir until just-mixed. Fold in the blueberries. Pour into a greased 8×8 pan and bake at 425 for about 25 minutes, or until the top is golden and a toothpick comes out clean.