Instructions:

Blue and Yellow Corn Bread

Source: Houston Chronicle 7/15/98

1 1/4 cups blue cornmeal
1 teaspoon baking powder, divided
1 teaspoon baking soda, divided
1 1/4 cups yellow cornmeal
1 1/2 cups soy milk, buttermilk or skim milk
3 tablespoons honey
1 tablespoon vegetable oil

Preheat oven to 425 degrees F.

Spray an 8-inch pie plate or 8-inch square glass dish with cooking spray.

In a large bowl, mix blue cornmeal with 1/2 teaspoon each baking powder and baking soda.

In another bowl, mix yellow cornmeal with remaining 1/2 teaspoon baking powder and baking soda.

In a third bowl, combine milk, honey and oil. Mix well, then divide milk mixture between the two cornmeals; mix each to incorporate milk mixture.

Fill baking dish halfway up with yellow-cornmeal mixture, reserving 1 cup in bowl. Spoon all the blue cornmeal mixture on top of the yellow. Swirl remaining yellow-cornmeal mixture on top of the blue. Drag a knife through the layers. Bake 20-25 minutes or until tester comes out clean.