It’s Blue Monday over at Smiling Sally, and I hope you will join me to see what’s on everyone’s mind today
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My first experience with blue cornmeal was many years ago while on a church ski trip to Glorieta and Santa Fe, New Mexico. Can you believe that we made that trip with 63 kiddos ranging in age from 6 to 16??? We WERE much younger then.
One evening we ventured into Santa Fe with many of the group and headed to a recommended restaurant for some local flavor. High on the list of specialty dishes was blue cornmeal enchiladas. Typical in appearance of most enchiladas but with just a slight blue cast to the tortillas, they smelled phenomenally good. And they were. And they were so spicy hot that my mouth burned for hours! I should have heeded the heat warning on the menu, but noooooooo, not me!
Since then, I’ve tried several recipes using blue cornmeal one of which comes from this cookbook written by the owners of Hell’s Backbone Grill in Boulder, Utah. Blake Spaulding and Jen Castle. They have such an interesting story. You can read all about them on their web site Hell’s Backbone Grill: Where Food is Heavenly. I hope to be fortunate enough to eat at their place one day.
Until then, I will continue to make and enjoy their blue cornmeal flapjacks. I will add blueberries to mine since I happen to have lots of those in the freezer right now. Sometimes I also add toasted walnuts or pecans. You should give them a try.
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt (I use a little less.)
1 cup blue cornmeal
4 eggs
3 cups milk
½ cup oil (I use canola oil.)
1 teaspoons vanilla extract
1 1/2 cups blueberries (my addition, more or less)
Canola oil for greasing griddle
In a large mixing bowl, combine flour, sugar, baking powder, salt, and cornmeal. In another bowl, lightly mix eggs, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and combine well. Preheat griddle to medium-hot. A drop of water will bounce over the griddle when it is ready. Grease by spreading 2 tablespoons oil on it and spread around with a folded paper towel. Keep the towel around to use for the next batch of cakes. Pour from a pitcher or use a ladle to make standard round cakes. Turn pancakes when edges are set and small bubbles form and pop on the surface. (Don’t make the mistake of turning them too soon.) The batter will keep in the refrigerator for a couple of days. However, I usually make them all up and freeze individually. Hubby prepares breakfast during the school year (sweet thing that he is), so this makes it an easy start to the morning.
I hope you will join me for Crock Pot Wednesday this week.
My mother has been telling me about the blue corn meal. I’m thinking of trying it. The flapjacks with toasted walnuts sound great!
Sounds good to me. Is the blue cornmeal hard to find? I’ve never looked for it.
I’ll have to look for it and give it a try.
I’ve never used blue cornmeal before. Sure intend to give these flapjacks a try, tho.
Thanks for the recipe…
Dear one, is it ok with you that I use your Blog Events list? You are so smart to do it this simple way and I am so lazy. I will appreciate it so much. Thanks!!
love, bj
I’ve never tried blue cornmeal before – interesting! Have a great day!
I’ve never used blue cornmeal. I think I will try it.
Cindy
It must taste better if it’s blue! Thanks for sharing. Happy Blue Monday.
Have eaten blue corn chips, but had never thought of blue corn meal. This is quite interesting, and the cookbook looks most alluring as well. Love learning about new things like this — makes life such an adventure.
I have honestly never heard of blue cornmeal. Now I’m curious. I will look for some the next time I’m at the store. I also love learning about new things. Great post! Happy Blue Monday ♥
I love this recipe, Debbie. I love to cook with blue cornmeal and this sounds heavenly to me. I hope you are having a wonderful day.
I am so NOT a cook. I only do it because I have to…and hate every moment of it! lol….you make it look like it is so easy and fun! I have never heard of the cornmeal…not sure I can even get it here..lol might have to look…as this recipe sounds good!
I will be adding you to the blogs I follow! thanks for the visit today…it is very nice to meet a new friend!
I will….have to add your button to my sidebar…maybe some of my followers will stop and link in! Hope that is okay with you!
me again!!! woo hoo!!! I am your 100th follower!!! congrats. I know how excited I was to hit 100!!!
Those blue cornmeal pancakes sound heavenly! I grew up in Albuquerque (many, many years ago) and am very fond of NM hot stuff! I know I would have loved the enchiladas!
Thanks for stopping by my Today’s Flowers post. It’s always great to hear from another Arkansan, and we live not too far apart.
I’m going to check out your Crockpot Wednesdays now. 🙂
So, where is Benton, AR? My brother is in Rogers. Is that anywhere close?
Meeting more and more people who have adopted children from Ethiopia. The journey has been quite an enlightening one and an incredible adventure of learning already, and it’s just getting started.
Amy & David have neighbors who have three blond children that look like them, and six adopted Ethiopian children…My son is filming a documentary about their story. I’ll be sharing a link to the promo clip in a post soon.
I’ve eaten blue corn chips a long time ago. I don’t think I have ever seen blue cornmeal by itself though. I would like to try it if I can find it.
Iris
thanks for coming by for a visit,
and for the invite to crock pot Wednesday.
right now i am swamped with other things i am committed to.
remind me later and I’ll try to cook something up.
blessings,
barbara jean
I’ve enjoyed some blue cornmeal items in the past. I’ll have to come back and check out your crockpot Wednesday. Have a good week!
Enjoyed visiting with you today.
We have lived in Houston (twice!) and one of our favorite restaurants there served blue corn chips and salsa…yum!
Be blessed,
Susan
Thanks for the info. I’ve never heard of blue cornmeal before…Christine
Your blog is SO very cute!!! I love it 🙂
Thankies for your comment.
Regards from Chile, South America,
Val
I <3 blue cornmeal, and they say to eat across the color spectrum, right?
Yay Debbie! I’m so glad you love the blue corn griddle cakes. When I make one for myself on the griddle at work I add roasted green chiles (New Mexico!) and chopped cooked bacon or sausage. Oh my heck, It’s the best thing ever. Eat with lots of maple.
Best,
Jen Castle
HBG
UT
I love cornbread and never heard of blue cornmeal before!!
Thanks for the recipe, it sounds delicious 🙂
This i must try,sounds wonderful!Thanks for your kind comments on my blog.Thanks for inviting me to join in the fun on Crock pot wednesday.
I live in faraway India where the pressure cooker is used daily at home.This helps ,as it speeds up cooking.Here slow cooking is not popular…maybe only a few dishes are cooked that way.The tropical climate limits our time in the kitchen.Thanks for the invite,Happy blue monday.