Yogurt-leavened Blue Corn Cakes

1 /12 cups blue corn meal
2 cups boiling water
1/4 cup live-cultured yogurt
1 tbsp sugar (optional)
2 tbsp olive or other oil
2 eggs
1 1/2 cup all purpose flour, blended with
1 1/2 tsp baking powder
Additions (choose one or two):
1 cup corn kernels
1 cup grated cheese
1/2 cup hemp, pumpkin, or sunflower seeds
1/4 cup flax or chia meal (replace equal amount flour)
minced onion, jalapenos


In the morning, whisk the boiling water into the cornmeal. Let cool until just warm, then stir in the yogurt. Let stand in a warm place, covered with a clean towel, until supper time.
Mixture should become slightly bubbly. When it's time to cook, whisk in two eggs, the oil, youradditions, and the all purpose flour, working quickly to retain fluffiness.
Cook as regular cornbread, or prepare as griddle cakes.