This delicious Blue Corn Cornbread is made with blue cornmeal for a cool look, and has a tender and soft texture.
3/4cupbutterat room temperature
3extra large eggs
10ozall purpose flour, by weight(2 cups, measured)
5ozblue cornmeal, by weight(1 cup, measured)
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.