Finally: Blue cornbread that WORKED!!
The recipe came to me from Southern Living via Fred’s Uncle Earl, who took us out to dinner Saturday at the Victoria House in Conyers. All I did was swap blue cornmeal for the yellow.
Preheat oven to 425.
Whisk together:
2 c self-rising cornmeal, or 2 c. cornmeal plus 1 1/2 tbsp. baking powder, 1 tsp. salt, and 1/2 tsp. baking soda
2 tbsp. sugar (I did not believe Earl when he said this did not make the cornbread too sweet, but I was wrong. You can add less or more to taste.)
When oven is preheated, melt in cast iron skillet for 5 minutes or until melted:
1 stick butter
Add one egg to cornmeal mix and stir until just blended.
Add to cornmeal mix and stir until moistened:
2 c. buttermilk
Remove skillet from oven and pour melted butter into batter. Pour batter back into skillet. Bake 25 minutes or until brown.
The Newlyfeds 
you might also want to tell hulga to quit substituting things and expect her recipes to be unaffected. god only knows what she’s really using instead of egg whites.
I’m afraid that I’m all for wild substitutions–witness the blue extravaganza below. But then again, we are dealing with a person who gets hyped up about an Angela Lansbury film festival.
now that’s good looking blue food. moist and delicious. you are redeemed!