Here are two more recipes, both from Sunset
Recipe Annual, 1991 Edition.
A Southwest staple, blue cornmeal is no longer
a rare sight in the rest of the West. The
blue-gray meal is found in specialty and
health-food stores, and also in well-stocked
supermarkets.
It can be used interchangeably with white or
yellow cornmeal but has its own parched-corn
flavor. Depending on the recipe, its natural
blue-gray color changes dramatically. If the
mixture is high in acid, the color change is
toward purple-pink; if low in acid or slightly
alkaline, the color shifts toward blue-green.
These cornbread sticks have a pinkish cast;
the spoonbread is bluer.

Southwest Blue Cornbread Sticks
2 Tbl butter or margarine
1 medium-size onion, chopped
1 small fresh jalapeno chili, stemmed,
seeded, and minced
1 c all-purpose flour
About 1 c blue cornmeal
1 Tbl baking powder
2 tsp sugar
1 large egg
1 1/4 c milk
1 c (about 4 oz.) shredded jack cheese
Melt butter in a 10-to-12-inch frying pan on
medium-high heat. Add onion and chili, stirring
often until onion is lightly browned, 8 to 10
minutes; set aside.
Mix together flour, 1 cup cornmeal, baking
powder, and sugar in a large bowl. In another
bowl, whisk egg and milk until blended. Stir
onion, milk mixture and cheese into the
cornmeal mixture.
Butter cornstick pans (each about 5 1/2 in.
diameter). Dust pans with cornmeal; shake out
excess. Spoon batter into pans, filling to
rims. Bake in a 375 degree oven until firm to
touch and browned, 20 to 25 minutes. Cool
about 5 minutes, then invert pans to remove
cornbread; use a small knife to loosen if
neccessary. (If you have only 1 pan, wash, dry,
butter and dust with cornmeal again, then bake
the next batch.)
Serve bread hot or at room temperature. If
made ahead, let cool, then wrap airtight and
chill up to 24 hours, or freeze to store
longer. To reheat, lay bread (thawed, if
frozen) in a single layer on a 12-by 15-inch
baking sheet; place in a 350 degree oven until
warm in centers, about 10 minutes. Makes about
18 cornbread sticks.

Blue Corn Spoonbread with Roasted Garlic
1 head garlic
1 Tbl olive oil
2/3 c blue cornmeal
2 tsp sugar
1/4 tst cayenne
2 c milk
2 Tbl butter or margarine
4 large eggs, separated
Salt and pepper
Cut garlic in half through cloves. Pour oil
into an 8- to 9-inch-wide baking pan. Place
garlic, cut side down, in pan. Bake in a
375 degree oven until cloves are golden brown
on bottom, about 30 minutes. Let cool, then
squeeze garlic from peel into a bowl; mash
with a fork and set aside.
In a 3- to 4-quart pan, combine cornmeal,
sugar, and cayenne. Slowly and smoothly stir
or whisk in milk, then butter. Place over
high heat and stir until boiling and thick.
Let cool 5 minutes.
In a small bowl, beat egg yolks with garlic;
stir a little of the hot mixutre into bowl,
then return mixture to pan.
In a large bowl, beat egg whites at high
speed with an electric mixer until they hold
moist but distinct peaks. Gently but thoroughly
fold whites into cornmeal mixture. Pour into
a buttered 1 1/2-quart souffle dish or deep
baking dish. Bake in a 375 degree oven until
well browned and mixture is firm when dish is
shaken, 35 to 40 minutes. Scoop out portions
with a spoon and serve at once. Add salt and
pepper to taste. Makes 4 to 6 servings.