Blue cornbread

1 c  AM Blue Cornmeal
    1/2 c  AM Barley flour or any flour
  1 1/2 ts Non-alum baking powder
    1/4 ts Sea salt (optional)
      1 tb Honey or maple syrup
      1    Egg; beaten or egg replacer
      1 c  Water or milk
 
  Combine liquids and slowly add to combined dry ingredients.  Oil pan.
  Bake at 425 F. for 15-20 minutes, until top and sides become golden brown.
  This recipe will make 6 large muffins or one 8-inch square pan of
  cornbread.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias