Blue Cornmeal Cornbread with Mustard Greens

This meal is a truly Southern event to sit down and enjoy with your family. Credit for the Blue Corn Cornbread go to Grit Girl. Brittany Barnes has a grist mill in Oxford, Mississippi. Her Blue Corn Cornmeal made the difference in my cornbread.  The recipe for the cornbread follows below.

Ingredients:

2 cups flour

1 cup Blue Corn Meal

1 cup sugar

1 1/2 tablespoons baking powder

1 teaspoon Celtic Sea Salt

1/2 cup (8 tablespoons) butter, melted (I prefer Vermont Cultured Unsalted Butter)

1/2 cup Safflower oil

1 1/4 cups buttermilk

3 large eggs

Directions:

Preheat oven to 350 degrees and butter a 9×13 pan

In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt

In a medium bowl, mix together butter, oil, milk and eggs

Add the wet ingredients to the dry ingredients and mix until well combined and there are no lumps

Transfer the batter to the buttered pan

Bake for 35 to 40 minutes until golden brown and a toothpick inserted in the middle of the bread comes out clean

Allow to cool for 15 to 20 minutes before cutting into squares

Serve with butter and honey along with mustard greens

The cornbread will stay fresh for 3 days at room temperature in a covered container or a week in the fridge