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The Blue-est Corn Cakes


Versatile cornmeal can be used as a flour for baked goods such as a more traditional cornbread, or even on the stovetop for these corn cakes. Using blue cornmeal will increase your protein and fiber intake over yellow or white cornmeal, which also gives it a lower glycemic index. Although this recipe calls for jam, these cakes can also be served as a savory dish.


1 cup
blue corn meal
1⁄4 cup
gluten-free flour blend
sea salt
1⁄4 tsp
baking powder
egg, beaten
1 tbsp
olive oil or canola oil
3⁄4 cup
rice milk (soy, nut or cow's milk can also be used)
1 tbsp
raw honey
1⁄4 tsp
raw sesame seeds
1 tsp
1 tbsp
blackberry or blueberry jam (optional)


Combine all dry ingredients in a mixing bowl. Add wet ingredients and mix thoroughly. Batter should be spoon-thick consistency. Fold in sesame seeds. Heat skillet to medium-high, add butter. Drop pancake batter by tablespoon on skillet. Brown on both sides. Serve hot with jam.

The Blue-est Corn Cakes
SourceOriginal Recipe Copyright 2009 by Genevieve Sherrow, candidate, Master of Science in Nutrition, Bastyr University
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes