Blue Corn Cornbread
This delicious Blue Corn Cornbread is made with blue cornmeal for a cool look, and has a tender and soft texture.
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, by weight (2 cups, measured)
- 5 oz blue cornmeal, by weight (1 cup, measured)
- 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.