“New Mexico Blue,” 18”x14”, relief, 2012

Yagoda Shagam, Janet

New Mexico Blue Corn Bread

1 ½ cups blue cornmeal*
1 cup white all-purpose flour
3 tablespoons sugar
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
3 eggs- slightly beaten
¾ cups vegetable oil
1 ½ cups buttermilk
Preheat oven to 400 degrees Fahrenheit. Combine dry ingredients.
Add beaten eggs, vegetable oil, and buttermilk to the dry ingredients.
Mix well. Pour the batter into a well-greased 9 1/2” x 9 1/2”
baking pan (metal or Pyrex). Bake 25-30 minutes or until slightly
browned and passes the clean toothpick test.
* If blue cornmeal isn’t available locally, you can purchase it online.
You can substitute yellow cornmeal for the blue cornmeal.
Note: For high altitude baking, 5000 feet above sea level, decrease
the sugar to 2 tablespoons plus 1 teaspoon and decrease the leavening
to 1 ¼ teaspoon baking powder and 1 ¼ teaspoon baking soda.