Corn Flour as Social Media.

Corn Flour as Social Media.

The term “social media” designates sites on the internet (MySpace, Facebook, Twitter to name a few) where people could keep in touch with friends, family, business associates, and even make new found friends.  It is a way to keep up with the latest news on the home front, as well as around this vast world; a way to learn about other cultures and places to explore.  The term “social media” has now become an oxymoron; a rhetorical device that uses a self-contradiction to illustrate a rhetorical point or to reveal a paradox; sometimes used to create some sort of drama.  Don’t understand what I’m referring to?  Think about it, while cooing over the latest baby photos, how many friends and/or family members were horribly bashed, then unfriended and blocked, because they didn’t agree over some political event?   Maybe it was a negative life experience, someone needed to be blamed; easy targets are those people who are nothing more than a name on a computer screen.

Hark, not all is lost on social media; there are havens of sanctuary called “groups”; where folks of like mind can gather, talk, share and not have to put up with the negativity.  One such group I joined is “Navajo and Pueblo Cooking” (, administrated by Pauline Haines who runs her own bakery in New Mexico.  The members of this group are mainly Navajo, but anyone can join, so long as they have a love for cooking, and learning about new recipes and techniques.  This group is a good example of what social media should be, but we humans simply love the drama; sorry, not in this group.  Recently I learned about blue cornbread and a video on YouTube from “Navajo in the City” was featured; many gave their own take on the recipe, but overall it was met favorably.  I haven’t played with any Native American recipes lately, so here was my inspiration.

First the recipe:

Blue Cornbread


  • ½ cup white flour
  • 1 Tbsp. baking powder
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1 cup milk
  • 2 eggs
  • ½ cup melted butter
Read the whole recipe on Food Adventures of a Comfort Cook