33+ Nutritious Gluten-Free Blue Cornmeal Recipes You’ll Love

Blue cornmeal isn’t just a trendy ingredient—it’s a nutritional powerhouse that brings a unique flavor and color to your gluten-free cooking.

Whether you’re trying to incorporate more diverse grains into your diet or simply looking for something new, blue cornmeal offers an earthy, nutty taste that can elevate everything from cornbread and pancakes to savory dishes like quesadillas or even crispy cakes.

With its naturally gluten-free properties, it’s a perfect choice for anyone following a gluten-free lifestyle.

In this blog, we’re going to share 33+ gluten-free blue cornmeal recipes that will inspire you to get creative in the kitchen.

These recipes cover every meal of the day—breakfast, lunch, dinner, and even desserts!

Blue cornmeal adds texture and flavor to a wide variety of dishes, whether you’re making classic comfort foods or trying something completely new.

33+ Nutritious Gluten-Free Blue Cornmeal Recipes You’ll Love

There you have it—33+ gluten-free blue cornmeal recipes that are as delicious as they are nutritious!

From sweet treats like pancakes and apple crisps to savory dishes like cornbread and crispy cakes, blue cornmeal is a versatile ingredient that can be used in a variety of ways.

It not only adds color and flavor but also packs a nutritional punch, making it an ideal addition to your gluten-free kitchen.

We hope these recipes inspire you to explore new culinary possibilities with blue cornmeal.

Whether you’re cooking for yourself or for a crowd, these dishes are sure to satisfy your cravings and impress your guests.

So grab some blue cornmeal, get cooking, and enjoy the delightful world of gluten-free dishes that bring both flavor and fun to your table!

Gluten-Free Blue Cornmeal Pancakes

Start your morning off with a delicious twist on the classic pancake using gluten-free blue cornmeal.

These pancakes are light and fluffy, with a slight earthy sweetness from the blue cornmeal, perfect for any breakfast table.

Ingredients:

• 1 cup blue cornmeal
• 1/2 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter (or a dairy-free alternative)
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the blue cornmeal, gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, combine the milk, egg, melted butter, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be slightly thick but pourable. If it’s too thick, add a little more milk.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
6. Serve warm with maple syrup, fresh fruit, or your favorite toppings.

These gluten-free blue cornmeal pancakes are a unique and flavorful take on the traditional breakfast favorite.

The blue cornmeal adds a rich, earthy taste that pairs beautifully with the sweetness of maple syrup or the tartness of berries.

Perfect for anyone with gluten sensitivities or those just looking for a new breakfast experience, this recipe is easy to make and highly satisfying.

Blue Cornmeal Crusted Fish Tacos

Transform your next taco night with blue cornmeal crusted fish, offering a crunchy, flavorful exterior that complements the delicate fish inside.

These tacos are simple to prepare and full of texture and flavor.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia)
• 1/2 cup blue cornmeal
• 1/4 cup gluten-free all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg, beaten
• 1/2 cup oil for frying
• 8 small gluten-free corn tortillas
• Shredded cabbage or lettuce
• Lime wedges
• Salsa, avocado, or cilantro (optional)

Instructions:

1. In a shallow bowl, mix the blue cornmeal, gluten-free flour, chili powder, paprika, garlic powder, salt, and pepper.
2. Dip each fish fillet into the beaten egg, ensuring it’s fully coated, then dredge it in the blue cornmeal mixture, pressing down lightly to ensure it sticks.
3. Heat oil in a large skillet over medium-high heat. Once hot, fry the fish fillets for 2-3 minutes per side, or until golden brown and cooked through.
4. Warm the gluten-free corn tortillas in a dry skillet for about 1 minute on each side.
5. Assemble the tacos by placing a piece of fish on each tortilla, then top with shredded cabbage or lettuce, a squeeze of lime, and any optional toppings like salsa, avocado, or cilantro.
6. Serve immediately.

These blue cornmeal crusted fish tacos are a perfect blend of crispy and fresh, with the blue cornmeal providing a beautifully textured crust for the fish.

Paired with crunchy cabbage and zesty lime, this dish is a crowd-pleaser that works well for a weeknight meal or a special occasion.

Gluten-free, flavorful, and satisfying, these tacos will quickly become a favorite on your menu.

Blue Cornmeal Cornbread

This gluten-free blue cornmeal cornbread is the ultimate side dish for soups, stews, or a hearty chili.

With its slightly nutty flavor from the blue cornmeal, this cornbread offers a rustic and delightful alternative to traditional cornbread.

Ingredients:

• 1 cup blue cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar (optional)
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/4 cup melted butter or oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round or square baking pan.
2. In a large bowl, whisk together the blue cornmeal, gluten-free flour, baking powder, salt, and sugar (if using).
3. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
7. Allow the cornbread to cool for 10 minutes before slicing.

This gluten-free blue cornmeal cornbread has a tender crumb and a pleasant earthy flavor, making it a perfect accompaniment to a variety of dishes.

The blue cornmeal adds a beautiful color and depth of flavor that sets it apart from traditional cornbread.

Whether you’re serving it alongside a big bowl of chili or enjoying it on its own with a pat of butter, this cornbread is a gluten-free winner that everyone can enjoy.

Blue Cornmeal and Cheese Muffins

These gluten-free blue cornmeal and cheese muffins are savory treats that make a perfect snack or side dish.

The blue cornmeal gives them a rich texture, while the melted cheese adds a gooey, indulgent touch. They’re great for breakfast, lunch, or as a quick bite during the day.

Ingredients:

• 1 cup blue cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese (or your preferred cheese)
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/4 cup melted butter or oil
• 1 teaspoon mustard (optional, for extra flavor)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the blue cornmeal, gluten-free flour, baking powder, salt, and garlic powder.
3. Stir in the shredded cheddar cheese and grated Parmesan cheese.
4. In a separate bowl, beat the eggs, then add the milk, melted butter, and mustard (if using).
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Let the muffins cool for 5 minutes before removing them from the tin.

These gluten-free blue cornmeal and cheese muffins are a savory delight that combines the nutty flavor of the blue cornmeal with the richness of cheese.

They’re versatile enough to be enjoyed as a snack, breakfast, or side dish with your favorite meal.

The combination of textures – a crumbly exterior with a soft, cheesy interior – makes them a satisfying treat for any occasion.

Blue Cornmeal Polenta with Roasted Vegetables

This dish combines the comforting texture of creamy blue cornmeal polenta with roasted vegetables for a healthy and flavorful meal.

It’s naturally gluten-free, filling, and perfect for lunch or dinner, offering a warm, hearty, and vibrant dish.

Ingredients:

• 1 cup blue cornmeal
• 4 cups vegetable broth or water
• 2 tablespoons butter or olive oil
• Salt and pepper to taste
• 1 teaspoon fresh thyme (optional)
• 1 cup roasted vegetables (carrots, bell peppers, zucchini, etc.)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. In a medium saucepan, bring the vegetable broth or water to a boil.
2. Gradually whisk in the blue cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring frequently, for 10-15 minutes, or until the polenta thickens and becomes creamy.
3. Stir in the butter or olive oil, salt, pepper, and thyme, if using.
4. Meanwhile, roast your choice of vegetables. Preheat your oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, and pepper, and roast for 20-25 minutes, or until tender and slightly caramelized.
5. Once the polenta is cooked, transfer it to serving plates and top with the roasted vegetables. Sprinkle with Parmesan cheese, if desired.
6. Serve immediately.

This blue cornmeal polenta with roasted vegetables is a comforting, gluten-free dish that’s both satisfying and nutritious.

The smooth, creamy polenta complements the caramelized roasted vegetables perfectly, making for a flavorful and hearty meal.

It’s a great option for those seeking a vegetarian or gluten-free dinner, and it’s simple enough to prepare on a busy evening.

With the added richness of butter or olive oil and optional cheese, it’s a dish that will appeal to all palates.

Blue Cornmeal Granola Bars

These gluten-free blue cornmeal granola bars are perfect for a quick breakfast or a mid-day snack.

With a balance of textures from the crunchy cornmeal and chewy oats, they’re packed with energy and flavor, and they’re easy to take on the go.

Ingredients:

• 1/2 cup blue cornmeal
• 2 cups old-fashioned oats
• 1/4 cup honey or maple syrup
• 1/4 cup peanut butter or almond butter
• 1/4 cup dried fruit (raisins, cranberries, or chopped apricots)
• 1/4 cup nuts (almonds, walnuts, or pecans), chopped
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, combine the blue cornmeal, oats, dried fruit, nuts, cinnamon, and salt.
3. In a separate microwave-safe bowl, melt the peanut butter and honey (or maple syrup) together until smooth, about 20-30 seconds in the microwave.
4. Stir in the vanilla extract and pour the wet ingredients into the dry ingredients. Mix well to combine, ensuring everything is coated evenly.
5. Press the mixture into the prepared baking dish, using a spatula to pack it tightly.
6. Bake for 15-20 minutes, or until the edges are golden brown and the center is set.
7. Allow the granola bars to cool completely before slicing them into squares or bars.

These gluten-free blue cornmeal granola bars are a wholesome snack that combines the earthy flavor of blue cornmeal with the natural sweetness of honey or maple syrup.

The addition of oats, nuts, and dried fruit provides a great texture and a good balance of energy-boosting ingredients.

Perfect for those who need a quick breakfast or a nourishing snack to carry with them, these bars are a delicious and satisfying way to enjoy blue cornmeal in a portable form.

Blue Cornmeal Waffles

Enjoy a delightful breakfast with these gluten-free blue cornmeal waffles.

They’re crispy on the outside, fluffy on the inside, and packed with a unique, slightly nutty flavor that pairs perfectly with fresh fruit or syrup.

Ingredients:

• 1 cup blue cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/4 cup melted butter or oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions and grease lightly with cooking spray or oil.
2. In a medium bowl, whisk together the blue cornmeal, gluten-free flour, baking powder, salt, and sugar.
3. In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until combined.
4. Gradually pour the wet ingredients into the dry ingredients and stir until just incorporated. The batter should be thick but pourable. If it’s too thick, add a little more milk to reach the desired consistency.
5. Pour the batter onto the preheated waffle iron, using a ladle or measuring cup. Cook according to your waffle iron’s instructions until golden brown and crispy.
6. Serve with maple syrup, fresh fruit, whipped cream, or your favorite waffle toppings.

These gluten-free blue cornmeal waffles are a fun and flavorful variation on the classic waffle.

The blue cornmeal provides a beautiful color and earthy flavor that adds depth to your breakfast.

Crispy on the outside and tender on the inside, these waffles are perfect for a weekend brunch or any time you crave a satisfying and unique morning treat.

Pair them with fresh fruit or your favorite toppings for a breakfast everyone will love.

Blue Cornmeal Sweet Potato Hash

This savory, gluten-free blue cornmeal sweet potato hash is perfect for a hearty breakfast or a light dinner.

The crispy, golden-brown texture of the blue cornmeal pairs beautifully with the sweetness of the roasted sweet potatoes and the savory vegetables, making it a nutritious and delicious dish.

• 2 medium sweet potatoes, peeled and diced
• 1/2 cup blue cornmeal
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 eggs (optional, for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until soft and slightly crispy on the edges, stirring halfway through.
2. While the sweet potatoes are roasting, heat a large skillet over medium heat. Add a tablespoon of olive oil and sauté the onion, bell pepper, zucchini, and garlic for 5-7 minutes, or until softened and fragrant.
3. In a shallow dish, lightly coat the roasted sweet potatoes in the blue cornmeal, pressing gently so the cornmeal sticks to them.
4. Add the cornmeal-coated sweet potatoes to the skillet with the sautéed vegetables and cook for an additional 5-7 minutes, stirring occasionally, until the sweet potatoes are crispy and golden brown.
5. Season with salt and pepper to taste, and serve hot. For an extra touch, top with a fried or poached egg.

This gluten-free blue cornmeal sweet potato hash is a perfect balance of crispy, savory, and slightly sweet flavors.

The cornmeal gives the sweet potatoes a delightful texture, while the vegetables add freshness and color to the dish.

This versatile recipe can be served as a hearty breakfast, a side dish for dinner, or even as a light lunch. With or without the egg, it’s a filling and nourishing meal that’s full of flavor.

Blue Cornmeal Tortillas

These homemade gluten-free blue cornmeal tortillas are soft, chewy, and perfect for making tacos, wraps, or quesadillas.

The blue cornmeal gives them a beautiful color and earthy flavor that sets them apart from regular tortillas, making them a unique addition to any meal.

Ingredients:1 cup blue cornmeal

• 1/2 cup gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup warm water (plus extra if needed)

Instructions:

1. In a large bowl, combine the blue cornmeal, gluten-free flour, and salt.
2. Add the olive oil and warm water to the dry ingredients, stirring until the dough starts to come together. Add more water, a tablespoon at a time, if the dough is too dry. The dough should be smooth and slightly tacky but not sticky.
3. Divide the dough into 8 equal portions and roll each portion into a ball.
4. Roll each ball of dough between two pieces of parchment paper to form a thin, round tortilla, about 6 inches in diameter.
5. Heat a dry skillet or griddle over medium-high heat. Once hot, place one tortilla onto the skillet and cook for 1-2 minutes on each side, or until golden brown spots appear. Repeat with the remaining tortillas.
6. Serve warm with your favorite fillings for tacos, wraps, or quesadillas.

Conclusion: These gluten-free blue cornmeal tortillas are a fantastic alternative to store-bought versions.

They’re soft, slightly chewy, and have a unique flavor thanks to the blue cornmeal. Perfect for a variety of dishes, they add a special touch to tacos, wraps, or quesadillas.

The simple ingredients and easy preparation make them a great option for anyone who wants to enjoy fresh, homemade tortillas without the gluten.

Blue Cornmeal Scones

These gluten-free blue cornmeal scones are a perfect blend of savory and slightly sweet flavors.

They’re flaky, tender, and packed with the earthy taste of blue cornmeal, making them an excellent choice for breakfast or a delightful tea-time treat.

Ingredients:

• 1 cup blue cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (optional, for a slightly sweet scone)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 2/3 cup milk (dairy or non-dairy)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the blue cornmeal, gluten-free flour, sugar (if using), baking powder, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
5. Gradually pour the wet ingredients into the dry mixture, stirring just until the dough begins to come together. Be careful not to overwork the dough.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a 1-inch thick round and cut into 8 wedges.
7. Place the wedges onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown on top.
8. Let the scones cool slightly before serving.

These gluten-free blue cornmeal scones are wonderfully rich and tender with a subtle, earthy flavor.

The addition of butter creates a flaky texture, while the blue cornmeal adds depth and a beautiful color to the scones.

Perfect with a cup of tea or coffee, they make a fantastic breakfast or snack.

They’re a delightful treat that combines the classic appeal of scones with the unique flavor of blue cornmeal.

Blue Cornmeal & Avocado Salad

This gluten-free blue cornmeal and avocado salad is fresh, vibrant, and packed with texture.

The blue cornmeal is toasted into crispy crumbles that add crunch and flavor to the creamy avocado and colorful vegetables, creating a salad that is both satisfying and full of life.

Ingredients:

• 1/2 cup blue cornmeal
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a small skillet, toast the blue cornmeal over medium heat for 3-4 minutes, stirring frequently, until it turns golden brown and crispy. Set aside to cool.
2. In a large bowl, combine the diced avocados, red onion, cherry tomatoes, corn kernels, and cilantro.
3. Drizzle with lime juice and olive oil, then season with salt and pepper to taste.
4. Gently fold in the toasted blue cornmeal, ensuring it’s evenly distributed throughout the salad.
5. Serve immediately or chill for 10-15 minutes before serving for a cooler version.

This gluten-free blue cornmeal and avocado salad is a refreshing, nutrient-packed dish that’s perfect for a light lunch or as a side to any meal.

The creamy avocado pairs wonderfully with the crispy texture of the toasted blue cornmeal, adding a delightful contrast.

The vibrant colors from the tomatoes, corn, and cilantro make this salad as beautiful as it is tasty.

It’s simple to prepare, full of flavor, and a great way to incorporate blue cornmeal into your diet.

Blue Cornmeal Chocolate Chip Cookies

Indulge your sweet tooth with these gluten-free blue cornmeal chocolate chip cookies.

With their slightly crunchy edges and soft, chewy centers, these cookies offer a unique twist on the classic recipe.

The blue cornmeal adds an earthy undertone that pairs perfectly with the sweetness of the chocolate chips.

Ingredients:

• 1/2 cup blue cornmeal
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (or dairy-free alternative), softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the blue cornmeal, gluten-free flour, baking soda, and salt.
3. In a large bowl, beat the softened butter with the brown sugar and white sugar until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract, and mix until well combined.
5. Gradually stir in the dry ingredients until the dough comes together. Fold in the chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blue cornmeal chocolate chip cookies offer the perfect combination of sweet and savory.

The blue cornmeal gives them a slightly nutty flavor that enhances the sweetness of the chocolate chips, creating a delicious contrast.

With their chewy centers and crisp edges, these cookies are sure to become a favorite treat for anyone looking for a unique twist on a classic. Enjoy them with a glass of milk or a hot beverage for the perfect dessert or snack.

Blue Cornmeal Pancakes

These gluten-free blue cornmeal pancakes are a colorful and delicious twist on traditional pancakes.

The blue cornmeal gives them a slightly nutty flavor and a hearty texture, making them perfect for a wholesome breakfast.

Serve them with fresh fruit, honey, or maple syrup for a delightful meal.

• 1 cup blue cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the blue cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Mix well.
3. Gradually pour the wet ingredients into the dry ingredients, stirring until combined. Let the batter sit for 5 minutes to allow the cornmeal to absorb some moisture.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the hot skillet and cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter. Serve warm with syrup or fresh fruit.

These gluten-free blue cornmeal pancakes are a delicious way to start your morning.

They have a rustic texture with a subtle sweetness and nutty flavor that makes them unique.

Whether you top them with syrup, honey, or fresh fruit, they’re a perfect breakfast choice that’s both hearty and satisfying.

Blue Cornmeal Crusted Fish

This gluten-free blue cornmeal-crusted fish is crispy, flavorful, and easy to make.

The blue cornmeal creates a light and crunchy coating that pairs wonderfully with flaky fish, making it an excellent dish for lunch or dinner.

Serve it with a side of fresh salad or roasted vegetables for a complete meal.

Ingredients:

• 2 fillets of white fish (such as cod, tilapia, or halibut)
• 1/2 cup blue cornmeal
• 1/4 cup gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 egg
• 1/4 cup milk (dairy or non-dairy)
• 2 tablespoons oil (for frying)

Instructions:

1. In a shallow dish, mix the blue cornmeal, gluten-free flour, salt, pepper, garlic powder, and paprika.
2. In a separate bowl, whisk the egg and milk together.
3. Dip each fish fillet into the egg mixture, then coat it evenly with the cornmeal mixture.
4. Heat oil in a skillet over medium heat. Once hot, add the fish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Remove from the pan and let them rest on a paper towel to absorb excess oil.
6. Serve immediately with lemon wedges, tartar sauce, or a fresh side salad.

This gluten-free blue cornmeal-crusted fish is crispy, golden, and absolutely delicious.

The blue cornmeal adds a unique crunch and depth of flavor to the dish, making it a great alternative to traditional breaded fish.

Whether you serve it with a squeeze of lemon or your favorite sauce, it’s a quick and easy meal that’s packed with flavor.

Blue Cornmeal Biscuits

These gluten-free blue cornmeal biscuits are light, fluffy, and slightly crumbly with a rich, buttery flavor.

They make a perfect side for soups, stews, or breakfast spreads and are easy to whip up with just a few simple ingredients.

Ingredients:

• 1 cup blue cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk (dairy or non-dairy)
• 1 teaspoon honey (optional, for a slight sweetness)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the blue cornmeal, gluten-free flour, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Gradually add the milk and honey, stirring until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Use a biscuit cutter or a glass to cut out biscuits.
6. Place the biscuits onto the baking sheet and bake for 12-15 minutes, or until golden brown.
7. Let them cool slightly before serving.

These gluten-free blue cornmeal biscuits are a fantastic addition to any meal.

They’re buttery, soft on the inside, and slightly crispy on the outside, with a unique texture from the blue cornmeal.

Whether served with butter, honey, or alongside a hearty soup, they’re a warm and comforting treat that’s sure to please.

Blue Cornmeal Banana Bread

This gluten-free blue cornmeal banana bread is a delightful twist on the classic, offering a hearty texture and a subtle nutty flavor.

The blue cornmeal pairs beautifully with the natural sweetness of ripe bananas, making this a perfect breakfast or snack option.

Ingredients:

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup blue cornmeal
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 2 large eggs
• 1/3 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/4 cup milk (dairy or non-dairy)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the blue cornmeal, gluten-free flour, baking soda, cinnamon, and salt.
3. In another bowl, mash the bananas and mix in the brown sugar, eggs, melted coconut oil, vanilla, and milk.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blue cornmeal banana bread is moist, flavorful, and slightly hearty, making it a fantastic alternative to traditional banana bread.

The blue cornmeal adds a delightful texture and color, making each slice unique and delicious. Enjoy it plain, with butter, or lightly toasted for a satisfying snack.

Blue Cornmeal Veggie Fritters

These crispy gluten-free blue cornmeal veggie fritters are packed with flavor and perfect as an appetizer, side dish, or light meal.

The blue cornmeal gives them a crunchy texture, while the fresh vegetables add color and freshness.

Ingredients:

• 1/2 cup blue cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/2 cup grated zucchini (squeezed dry)
• 1/2 cup grated carrot
• 1/4 cup finely chopped scallions
• 1/2 cup milk (dairy or non-dairy)
• 1 egg
• 2 tablespoons olive oil (for frying)

Instructions:

1. In a large bowl, whisk together the blue cornmeal, gluten-free flour, baking powder, salt, smoked paprika, and garlic powder.
2. Add the grated zucchini, carrot, and chopped scallions, stirring to combine.
3. In a separate bowl, whisk the egg and milk, then pour it into the dry mixture. Stir until just combined.
4. Heat olive oil in a skillet over medium heat. Drop spoonfuls of batter onto the skillet, flattening slightly with a spatula.
5. Cook for 3-4 minutes per side until golden brown and crispy.
6. Remove from the skillet and place on a paper towel to drain excess oil.
7. Serve warm with sour cream, yogurt, or your favorite dipping sauce.

These gluten-free blue cornmeal veggie fritters are crispy, flavorful, and incredibly easy to make.

They’re a great way to enjoy vegetables in a delicious and satisfying way.

Serve them as a snack, appetizer, or side dish, and enjoy their crunchy goodness with a favorite dip.

Blue Cornmeal Muffins

These gluten-free blue cornmeal muffins are soft, slightly crumbly, and perfect for breakfast or an afternoon snack.

The blue cornmeal gives them a beautiful color and a rich, slightly nutty flavor that pairs well with sweet or savory toppings.

Ingredients:

• 1 cup blue cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup honey or maple syrup
• 2 large eggs
• 3/4 cup milk (dairy or non-dairy)
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the blue cornmeal, gluten-free flour, baking powder, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool slightly before serving.

These gluten-free blue cornmeal muffins are light, flavorful, and perfect for any time of day.

They can be enjoyed plain, with butter, or even with a bit of jam or honey.

The blue cornmeal adds a unique touch, making these muffins not only delicious but visually appealing as well.

Blue Cornmeal & Peach Crisp

This gluten-free blue cornmeal peach crisp is a sweet and comforting dessert that combines the tartness of fresh peaches with the nutty, slightly sweet crunch of blue cornmeal topping.

It’s an easy and quick dessert, perfect for summer gatherings or as a cozy treat any time of year.

Ingredients:

• 4 cups fresh peaches, peeled and sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup blue cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a bowl, toss the sliced peaches with sugar, lemon juice, and vanilla extract. Spread the peaches evenly in the prepared dish.
3. In another bowl, combine the blue cornmeal, gluten-free flour, brown sugar, cinnamon, and salt.
4. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
5. Sprinkle the blue cornmeal topping evenly over the peaches.
6. Bake for 30-35 minutes, or until the topping is golden brown and the peaches are bubbling.
7. Let cool for a few minutes before serving.

This gluten-free blue cornmeal peach crisp is a delicious and comforting dessert that highlights the sweetness of peaches and the crunchiness of the blue cornmeal topping.

The earthy blue cornmeal balances out the sweetness of the peaches, making it a satisfying dessert for any occasion.

Serve it with a scoop of vanilla ice cream for an extra indulgent treat!

Blue Cornmeal Cornbread

This gluten-free blue cornmeal cornbread is perfect for any meal. It’s a savory, hearty bread with a slightly sweet flavor and a wonderful crumbly texture.

With the addition of blue cornmeal, it gets a beautiful color and a unique flavor that pairs wonderfully with soups, stews, or barbecue.

Ingredients:

• 1 cup blue cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar (optional for a slightly sweet cornbread)
• 2 large eggs
• 3/4 cup milk (dairy or non-dairy)
• 1/4 cup melted butter or oil
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or round cake pan.
2. In a large bowl, whisk together the blue cornmeal, gluten-free flour, baking powder, salt, and sugar (if using).
3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract (if using).
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared pan and spread it out evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

This gluten-free blue cornmeal cornbread is a wonderful addition to any meal. It has a perfect balance of texture, flavor, and color thanks to the blue cornmeal.

Whether served with a bowl of chili, barbecue, or on its own with a bit of butter, it’s a delicious and easy bread to make for family dinners or special occasions.

Blue Cornmeal Granola Bars

These gluten-free blue cornmeal granola bars are a great way to enjoy a nutritious snack.

Packed with oats, honey, and blue cornmeal, they’re perfectly chewy with a delightful crunch. These bars make a great grab-and-go breakfast or post-workout snack.

Ingredients:

• 1/2 cup blue cornmeal
• 1 1/2 cups old-fashioned rolled oats
• 1/4 cup sunflower seeds
• 1/4 cup chopped almonds
• 1/4 cup honey or maple syrup
• 1/4 cup almond butter or peanut butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine the blue cornmeal, oats, sunflower seeds, and chopped almonds.
3. In a small saucepan, melt the honey (or maple syrup) and almond butter over medium heat, stirring until smooth.
4. Remove from heat and stir in the vanilla extract and salt.
5. Pour the wet mixture into the dry ingredients and stir until everything is evenly coated.
6. Transfer the mixture to the prepared baking pan and press it down firmly to create an even layer.
7. Bake for 15-20 minutes, or until the edges are golden brown.
8. Allow the bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, cut into bars.

These gluten-free blue cornmeal granola bars are perfect for when you need a quick, healthy snack.

The blue cornmeal gives them an added texture and flavor, making them far more interesting than standard granola bars.

Packed with oats, seeds, and nuts, they provide a great energy boost and can be customized with different nuts or dried fruits.

Enjoy them on the go or as a mid-afternoon snack!

Blue Cornmeal & Sweet Potato Cakes

These gluten-free blue cornmeal and sweet potato cakes are savory, crispy on the outside, and tender on the inside.

They combine the sweetness of roasted sweet potatoes with the earthy flavor of blue cornmeal, making them a perfect side dish or light meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup blue cornmeal
• 1/4 cup gluten-free all-purpose flour
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 large egg
• 2 tablespoons olive oil (for frying)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until tender.
2. Mash the roasted sweet potatoes in a bowl until smooth.
3. In another bowl, combine the blue cornmeal, gluten-free flour, garlic powder, cumin, and salt. Add the mashed sweet potatoes, green onions, cilantro, and egg. Stir until everything is well mixed.
4. Heat the olive oil in a skillet over medium heat.
5. Scoop tablespoon-sized portions of the sweet potato mixture into the pan and flatten them slightly to form cakes. Fry for 3-4 minutes per side, or until golden brown and crispy.
6. Remove from the pan and place on paper towels to absorb excess oil.
7. Serve warm with a dipping sauce or a side of greens.

These gluten-free blue cornmeal and sweet potato cakes are a perfect blend of flavors and textures.

The blue cornmeal adds a unique crunch to the tender, naturally sweet potato base. They can be served as a side dish or a light vegetarian main course, making them versatile and delicious.

Top them with sour cream or avocado for an extra layer of flavor.

Blue Cornmeal Apple Crisp

This gluten-free blue cornmeal apple crisp is a comforting and warm dessert perfect for fall, but delicious any time of year.

The sweet, tart apples pair beautifully with the nutty, crunchy blue cornmeal topping, creating a satisfying and flavorful treat.

Ingredients:

• 4 cups apples, peeled, cored, and sliced (such as Granny Smith or Honeycrisp)
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/2 cup blue cornmeal
• 1/2 cup gluten-free oats
• 1/4 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a bowl, toss the sliced apples with sugar, lemon juice, and cinnamon. Spread the apples evenly in the bottom of the baking dish.
3. In another bowl, combine the blue cornmeal, oats, gluten-free flour, brown sugar, and salt.
4. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Sprinkle the topping evenly over the apples.
6. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crisp.
7. Let the crisp cool slightly before serving.

This gluten-free blue cornmeal apple crisp is a cozy dessert that combines the sweetness of apples with the rich, nutty flavor of blue cornmeal.

It’s the perfect treat for a chilly evening, and the crunchy topping pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Blue Cornmeal Waffles

These gluten-free blue cornmeal waffles are crispy on the outside and fluffy on the inside, with a slightly sweet, nutty flavor.

They’re an excellent breakfast option or a fun weekend brunch, and they pair well with fresh fruit, syrup, or your favorite topping.

Ingredients:

• 1 cup blue cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 large eggs
• 1 1/2 cups milk (dairy or non-dairy)
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the blue cornmeal, gluten-free flour, baking powder, salt, and sugar.
3. In another bowl, beat the eggs, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Grease the waffle iron lightly with cooking spray or oil. Pour the batter onto the waffle iron and cook according to the manufacturer’s instructions, typically for 3-5 minutes, until golden brown and crispy.
6. Serve immediately with your favorite toppings like syrup, berries, or whipped cream.

These gluten-free blue cornmeal waffles are a delightful breakfast treat with a hearty, slightly sweet flavor.

The blue cornmeal gives them a unique texture and color, making them a fun variation of classic waffles.

Whether you enjoy them with fresh fruit, syrup, or your favorite spread, these waffles are sure to satisfy your cravings!

Blue Cornmeal and Spinach Quesadillas

These gluten-free blue cornmeal and spinach quesadillas are savory, easy to prepare, and packed with flavor.

The blue cornmeal tortillas bring a unique twist to the traditional quesadilla, and the spinach adds a burst of freshness.

These quesadillas are great for a quick lunch or a light dinner.

Ingredients:

• 1 cup blue cornmeal
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 cup shredded cheese (cheddar, Monterey Jack, or a dairy-free alternative)
• 1/2 cup cooked and seasoned black beans (optional)
• 1 tablespoon olive oil (for frying)

Instructions:

1. In a large bowl, mix the blue cornmeal, gluten-free flour, baking powder, and salt. Gradually add warm water and olive oil, stirring until a dough forms. Knead for a few minutes until smooth, then divide into small dough balls (about 6).
2. Roll each dough ball into a flat circle, about 1/8-inch thick.
3. Heat a non-stick skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes on each side, until lightly golden and puffed. Set the cooked tortillas aside.
4. In the same skillet, add olive oil and sauté the chopped spinach until wilted. Remove from heat and set aside.
5. To assemble the quesadillas, place one tortilla on a flat surface. Add a sprinkle of cheese, a few spoonfuls of sautéed spinach, and optional black beans. Top with another tortilla.
6. Heat a skillet over medium heat and cook the quesadilla for 2-3 minutes on each side until golden brown and crispy. Slice into wedges and serve with salsa or guacamole.
   

These gluten-free blue cornmeal and spinach quesadillas are a delicious and healthy take on a classic dish.

The blue cornmeal tortillas provide a distinct flavor and texture that pairs wonderfully with the savory spinach and melted cheese.

Perfect for a quick meal or a casual gathering, these quesadillas are both satisfying and nutritious.

Blue Cornmeal Pancakes with Maple Butter

These gluten-free blue cornmeal pancakes are light, fluffy, and full of flavor.

The addition of blue cornmeal gives them a wonderful, slightly sweet, and nutty taste, which is complemented by the richness of maple butter.

This recipe is perfect for a leisurely weekend breakfast or brunch.

Ingredients:

• 1 cup blue cornmeal
• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk (dairy or non-dairy)
• 2 large eggs
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup (for maple butter)
• 1/4 cup softened butter (for maple butter)

Instructions:

1. In a large bowl, whisk together the blue cornmeal, gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6. To make the maple butter, combine the softened butter and maple syrup in a small bowl, stirring until smooth.
7. Serve the pancakes warm with a dollop of maple butter on top.
   

These gluten-free blue cornmeal pancakes with maple butter are an indulgent yet wholesome breakfast treat.

The blue cornmeal adds a delightful texture and flavor to the pancakes, while the maple butter takes them to the next level of deliciousness.

Whether enjoyed on a weekend morning or served at a brunch, these pancakes are sure to be a hit.

Blue Cornmeal and Mango Salsa

This vibrant and refreshing gluten-free blue cornmeal and mango salsa is perfect as a topping for grilled meats, tacos, or as a light snack with chips.

The blue cornmeal adds a unique crunch to the salsa, while the mango provides a sweet and tangy contrast to the savory ingredients.

Ingredients:

• 1/2 cup blue cornmeal
• 1 mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional for heat)

Instructions:

1. In a dry skillet over medium heat, toast the blue cornmeal for 2-3 minutes, stirring constantly, until it is lightly golden and fragrant. Set aside to cool.
2. In a mixing bowl, combine the diced mango, red onion, red bell pepper, and cilantro.
3. Add the toasted blue cornmeal to the fruit and vegetable mixture.
4. Stir in the lime juice, cumin, salt, black pepper, and chili flakes (if using).
5. Gently toss everything together until well combined.
6. Serve immediately with tortilla chips, or as a topping for grilled chicken, fish, or tacos.

This gluten-free blue cornmeal and mango salsa offers a delightful combination of sweet, savory, and crunchy flavors.

The toasted blue cornmeal adds a unique texture, while the mango, lime, and cilantro provide a refreshing contrast.

It’s a versatile dish that can be enjoyed on its own, as a topping, or paired with your favorite Mexican-inspired dishes.