Blue Corn Cornbread
In my free time, I like to walk slowly up and down the grocery store aisles and look at every single item on the shelves (I’m so easily entertained, huh?) Part of it is because I think it’s fun, and the other thing is it gives me inspiration. Sometimes when I see an ingredient, I know exactly what I want to use it for.
When I saw a bag of blue cornmeal at Whole Foods, I knew I wanted to take it home with me and experiment! I tried coating some chicken cutlets with it instead of bread crumbs, but I also thought…blue corn cornbread! And I must say, I love it. It’s a nice little spin on regular cornbread, since blue corn has a different, distinct flavor. And then to spread some butter on it and drizzle some orange blossom honey? Mmm…
Blue Corn Cornbread
- 3/4 cup butter, at room temperature
- 1 cup sugar
- 3 extra large eggs
- 1.5 cups milk
- 10 oz all purpose flour (about 2 cups)
- 5 oz blue cornmeal (about 1 cup)
- 4.5 tsp baking powder
- 1 tsp sea salt
- 1 cup corn kernels (optional)
- Preheat oven to 400 degrees F.
- In a stand mixer fitted with the paddle attachment (or with a hand mixer/by hand), cream the butter and sugar.
- Next, whisk the eggs and milk in a bowl until blended. In another bowl, sift together the flour, blue cornmeal, baking powder, and salt.
- Add 1/3 of the flour mixture to the creamed butter and sugar with the mixer on low speed, then 1/2 the egg/milk mixture, then 1/3 of the flour mixture, the last half of the egg/milk mixture, then the rest of the flour mixture, waiting until each installment is absorbed before adding the next. If adding the corn kernels, stir them in with a spatula just before the last installment of flour is incorporated.
- Pour the cornbread batter into a butter greased 13 x 9 x 2inch baking dish. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Cut your cornbread into squares, and drizzle honey or spread butter onto your cornbread when ready to serve.
Recipe adapted from All Recipes.All images and text © .