Blue Cornmeal Loaf

Serves: 5
Total Calories: 406


10 cups thawed frozen or drained canned corn
2 cloves garlic
1 teaspoon ground cumin
1/2 teaspoon granulated garlic
pinch cayenne pepper
2 cups blue cornmeal
1 onion diced
2 tablespoons chopped fresh epazote or cilantro


Preheat the oven to 400 degrees F.

Set aside 1 cup of the corn. Put the remaining corn in a large bowl. With the back of a chef ’s knife, scrape any pulp left on the cobs and add it to the bowl. Transfer the corn and pulp to a food processor. Add the garlic, cumin, granulated garlic, and cayenne and process until smooth. Return the mixture to the bowl. Stir in the remaining cup of corn, the cornmeal, onion, and epazote and mix thoroughly with a whisk.

Transfer to a 13 x 9-inch baking dish and bake for 20 minutes. Decrease the oven temperature to 300 degrees F, rotate the baking dish, and bake for 20 minutes longer. Let cool for 5 minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 406
Calories from Fat: 40

This Blue Cornmeal Loaf recipe is from the Bravo Cookbook. Download this Cookbook today.

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