Indigo Cornbread Fries


Indigo Cornbread Fries

Recipe type: Yield: 2 Prep time: Cook time: Total time:

Using blue corn from the Johnsmans at Geechie Boy Mill, Lazy Dog has created a new fall favorite, a classic dish with a twist: housemade Indigo Cornbread Fries!


2 oz         Butter – soft

2 oz         Sugar

1              Egg – large

1/2 C      Milk

1/2 t       Sea salt

1 1/2 oz  Blue cornmeal flour

2 oz         Flour all-purpose

1 t           Baking powder

1/4 C      Corn kernel


  1. Whip butter + sugar together in a bowl with mixer until light in color + fluffy.
  2. In a separate bowl, mix eggs + milk together until combined.
  3. In a separate bowl, sift the flours, baking powder + salt together.
  4. Mix + whip: Add 1/3 of the flour mixture into the butter/sugar, add 1/2 of the egg/milk mixture (whip), add another 1/3 of flour mix (whip), add final 1/2 of egg/milk mix (whip). Finish with final 1/3 of flour mix + whip until combined.
  5. Fold in corn + pour into a greased 8” x 8” pan.
  6. Bake at 375°F for 7 minutes. Rotate + bake an additional 7-8 minutes until toothpick comes out clean.
  7. Remove from oven + allow to cool completely.
  8. Pop in the fridge.
  9. Unmold from pan and cut into “fries” that are about 3.5” long by 0.75” wide.
  10. Fry in 375°F oil for 30 seconds. Drain well + season with salt before serving. Enjoy!

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