Fancy Navajo Blue Corn Cookies. 1 1/2 Cup Unsalted Cold Butter. 2 1 Egg. 3 3/4 Cup Sugar. 4 1 Teaspoon Vanilla Extract. 5 1/2 Teaspoon Baking Soda. 6 1/2 Teaspoon Juniper Ash (Optional) 7 1/4 Teaspoon Salt. 8 1/2 Cup Flour. 9 1 ¼ Cup Blue Cornmeal.
Blue corn mush or Tanaashgiizh, in Navajo has a lot of nutrients and calcium from the added juniper ash. So it is a healthy food option. I’ll share an article from NPR, that talks about the benefits and calcium in Juniper Ash here. There are also other Native tribes and cultures that have a similar dish to Navajo Blue Corn Mush.
This is truly an easy, no-fuss cornbread recipe, with staple low carb pantry ingredients. Add cornmeal, heavy whipping cream and apple cider vinegar (or buttermilk!) to a medium bowl. Mix thoroughly and set aside to rest for 20 minutes while you prepare the rest. Preheat oven to 350°F/180°C.
In a medium sized saucepan, boil 2 cups of water with juniper ash. Turn heat down to medium low and slowly add in blue corn mixture into boiling water and stir until fully combined Continue to stir blue corn mush for 3 minutes to make sure there aren’t any lumps. Let it boil for another 5-10 minutes stirring occasionally.