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Blue Cornmeal Bread Recipe

Blue Cornmeal Bread Recipe

By What’s Baking

Rustic blue cornmeal bread with a gorgeous golden crust, delicate crumb, and subtle nutty flavor that pairs perfectly with soups, stews, or simply slathered with butter.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a round, rustic blue cornmeal loaf with a beautiful golden-brown crust and visible cornmeal texture on top. A cross-section reveals the bread's distinctive blue-tinged crumb with small, even air pockets throughout. The loaf rests on a weathered wooden cutting board alongside a vintage butter dish with freshly cut pats of butter slowly melting from the bread's residual warmth. A scattering of blue cornmeal and a few corn husks frame the composition, while soft natural light streams in from a nearby window, highlighting the bread's crackling crust and creating gentle shadows that emphasize its rustic texture.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">120g blue cornmeal (or yellow cornmeal if unavailable)</li><li class="ingredients-single-item">12g granulated sugar</li><li class="ingredients-single-item">10g baking powder</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">240ml buttermilk (or 230ml milk mixed with 1 tablespoon lemon juice)</li><li class="ingredients-single-item">15ml honey</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) cast iron skillet or round baking pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling rack</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). If using a cast iron skillet, place it in the oven to heat up while you prepare the batter. If using a baking pan, line it with parchment paper and lightly grease the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the all-purpose flour, blue cornmeal, sugar, baking powder, and salt until well combined. The blue cornmeal will give your bread its distinctive color and nutty flavor, so make sure it's evenly distributed throughout the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk the melted butter, eggs, buttermilk, and honey until smooth and well incorporated. The acidity in the buttermilk will react with the baking powder to create a tender crumb, while the honey adds a subtle sweetness that complements the earthiness of the cornmeal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold everything together just until combined—you should still see a few streaks of flour. Overmixing will develop too much gluten and result in a tough bread, so use a light hand here.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using a preheated cast iron skillet, carefully remove it from the oven (remember, it's hot!), add a tablespoon of butter and swirl to coat, then pour in the batter. If using a baking pan, simply transfer the batter to the prepared pan. Smooth the top gently with your spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 22-25 minutes for a cast iron skillet or 25-30 minutes for a baking pan. The bread is done when the top is golden brown, the edges have pulled away slightly from the sides, and a toothpick inserted into the center comes out clean with a few moist crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the bread to cool in the pan for 10 minutes—this resting period allows the structure to set. Then, if using a baking pan, use the parchment paper to lift the bread out onto a wire rack to cool completely. For cast iron, carefully invert the bread onto the rack.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the best texture and flavor, let the bread cool for at least 20 minutes before slicing. This bread is wonderful served slightly warm with a pat of butter or honey. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices wrapped individually for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 165 calories
🥑 Fat: 4 g
🧈 Saturated Fat: 2.5 g
🍞 Carbohydrates: 28 g
🍭 Sugar: 2 g
🍗 Protein: 4 g
🫀 Cholesterol: 45 mg
🧂 Sodium: 220 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I substitute yellow cornmeal for the blue cornmeal in this bread recipe?

Yes, yellow cornmeal works perfectly as a substitute. The bread will have the same texture and similar taste, but without the blue-tinged colour. Blue cornmeal has a slightly sweeter, nuttier flavour profile, but the difference is subtle enough that yellow cornmeal creates an equally delicious loaf.

What makes the perfect crust on cornmeal bread?

A perfect crust forms when using a preheated cast iron skillet, which creates immediate heat contact with the batter. Brushing the top with melted butter before baking adds golden colour, while the proper baking temperature (190°C) ensures even browning without burning or undercooking.

How can I ensure my cornmeal bread doesn't turn out dry?

To prevent dry cornmeal bread, avoid overmixing the batter (which develops gluten), use full-fat buttermilk for moisture, include the honey and butter as directed, and most importantly, don't overbake. Checking for doneness 5 minutes before the recommended baking time helps catch it at peak moisture.

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