This cornbread is made with blue cornmeal which is used in the cuisine of the Pueblo Indians and is popular in the Southwestern United States. Blue corn is descended from the original native corn first used in the Americas.
1 cup blue cornmeal
1/2 cup flour
1 1/2 teaspoon baking powder
1 Tablespoon honey or maple syrup
1 large egg, beaten
1 cup miilk
1/2 cup cooked kernel corn
1. Blend liquids.
2. Mix dry ingredients except kernel corn.
3. Combine mixtures and add kernel corn.
4. Pour into eight-inch square oiled pan.
5. Bake at 425° F for 15 to 20 minutes, or until top is golden brown.