Blue Cornbread

1 c AM Blue Cornmeal

1/2 c AM Barley Flour or any flour

1 1/2 ts Non-alum baking powder

1/4 ts Sea salt (optional)

1 tb Honey or maple syrup

1 Egg; beaten or egg replacer

1 c Water or milk

Combine liquids and slowly add to combined dry ingredients. Oil pan. Bake at 425 F. for 15-20 minutes, until top and sides become golden brown. This recipe will make 6 large muffins or one 8-inch square pan of cornbread. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias