Blue Corn Bread
I have a weird job. It entails occasional trips to most corners of the state of Arizona.
I had the opportunity to eat at the Hopi Cultural Center in Shongopovi a few weeks ago, and the local I was with suggested the blue corn frybread with the meal. Since my hobby is cooking, he knew where I could get blue corn meal when I asked about it. (The Basha's Dine' at Tuba City) Since it was on my way, I stopped off and picked up a bag.
Looking around the Net for recipes, I found this one:
Blue Corn Bread
Ingredients:
2 1/4 cups flour
1 3/4 cups blue cornmeal (can use yellow)
1 cup sugar
1/3 cup pine nuts (optional)
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/4 cups milk
3/4 cups vegetable oil
3 large eggs
1/2 cup buttermilk
1 1/2 cups frozen corn kernels, thawed & drained, or 1 (12oz) can whole corn kernels
Preparation:
Preheat oven to 350.
Butter 13x9x2" glass baking dish.
Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend.
Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend.
Add liquids to dry ingredients and whisk to blend.
Fold in corn.
Pour batter into prepared dish.
Bake until tester comes out clean, about 40 min.
Cut into squares and serve warm.
Notes:
This recipe is for a 9" x 13" pan, so it's a large batch.
I didn't use the pine nuts: too expensive.
The first time I made it, it came out a little dry. I shortened the cooking time to 35 minutes, and it came out perfectly moist.
Drizzle a little honey on on a piece, or spread honey-butter, and you'll be hooked.
Blue cornmeal has a slightly different taste than yellow; richer, more 'earthy'. A subtle flavor difference that adds a depth.
I'm still trying to get the time and oil together to try frybread, but I'm thinking I'll wait until it cools off a little here.
Just want to make a contribution.
= new reply since forum marked as read
This is a magic-free zone. 
spent some childhood summers at Hopi and for me blue cornmeal is for Piki Bread. LOL
since it became more popular I get the occasional gift bag of flour - you can use it exactly the same as yellow or white that you buy anywhere. the only thing is it will make the bottom of your bread or pizza crust look a little moldy with the blue grey color if you use cornmeal on your baking stone or pans.
frybread made with cornmeal? sounds heavy, it should be made with white flour and don't forget the powdered milk!
I think I had posole the last time I was at the cultural center, then had to call a mechanic on a Sunday to rescue my broke down van while the rest of our group went on to Canyon de Chelly. Thought my ignition was trashed, but it was just dirty battery terminals, d'oh. The two guys that showed up cleaned them with my can of coke. 
ah Indian Country, not much different than ranch life.
Hey, maybe you could substitute walnuts for the pine nuts, too.
I can't find blue corn here yet, but it sure seems like a keeper!
Welcome to DU!