Cheesy Blue Cornbread

 

 Up until now, I had never been a fan of cornbread, finding it dry and crumbly, but this is different. 
This has to be the best cornbread recipe I have ever tasted. It is moist and not crumbly. It is also blue. I use blue cornmeal from Natural Grocers. Oddly enough, I tried it with yellow cornmeal and it was more crumbly. I'm not sure why blue cornmeal makes such a difference, but it does. 

Ingredients:

•  1 cup blue cornmeal
• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter milk (I use regular milk with a tablespoon of lemon juice)
• 1/3 cup sour cream
• 2 large eggs lightly beaten 
• 5 tablespoons melted butter
• 1 1/2 cups corn kernels (one can drained) 
• 1 cup grated cheddar cheese
• (optional) about 1/4 cup chopped peppers

Directions:

• Preheat oven to 400 F.
• Either butter an 8 inch square pan, or line it with parchment paper. 
• In a large bowl. stir the cornmeal, flour, baking soda, baking powder and salt. 
• Mix in the  milk, sour cream, eggs and melted butter. 
• Stir in the corn kernels and cheese. Add  chopped peppers if you choose. 
• Scrape batter into pan and bake for 35 to 40 minutes. Test using a cake tester and see if it comes out clean. Let it cool a bit before cutting.