Recipe – Blue Chili Corn Crackers & Baby Blue Almond Corn Bread
Posted Apr 13 2012 6:23pm
Blue corn meal yields blue corn bread and crackers.
The rain has returned to California this week and with it all the cold and dreariness it brings. Whenever it is cold, the warmth of comfort food beckons. I’ve been wanting chili and what goes so well with chili? Corn bread!
Having almost a full bag of organic blue corn meal, I figured I’d try making some crackers too. The crackers came out with just the right kick so that it pairs well with a slice of light cheese or hummus. The corn bread was the perfect partner to my experimental chicken chili bake.
Both recipes below are adapted from Arrowhead Mills.
Mix the yogurt and oil together well. Set aside. In a medium bowl mix all dry ingredients. Add the yogurt mix and blend until it starts to clump together. Knead on a lightly floured surface for five minutes. Dividing dough in half, hand press or roll each half to 1/4 inch thickness. Slice into desired sizes and place on a lightly oiled baking sheet. Bake for 15 minutes or until golden brown edges appear in a 350 *F oven. Cool on baking sheet for 1 to 2 minutes, then transfer to wire rack.
Blend almond milk, egg and syrup. Set aside. In a medium bowl, mix dry ingredients together. Add milk mixture, blending until well combined. Transfer to an oiled 8×8 square pan and bake for 15 to 20 minutes or until golden brown on top.
Enjoy the crackers with hummus, such as black bean, or a slice of low fat cheese. Enjoy the corn bread at your next barbecue or with some low-fat chili.