Cornbread recipe will get the blues from heritage blue cornmeal
Blue cornmeal makes a scrumptious, unique cornbread. Floor from entire blue heritage flint corn, the variability is a beautiful blue-purple coloration with a candy, nutty corn taste. It is also greater in protein and antioxidants than the extra acquainted yellow and white varieties, and the grind is just a little coarser so it offers the cornbread extra texture.
Blue cornmeal is ideal for this easy flourless recipe that showcases the distinctive style of cornmeal. The cornbread has a light-weight, candy, crisp, buttery crust because of a cast-iron skillet. The heavy, heat-retaining materials offers the crust its darkish coloration and loads of crunch. However any giant ovenproof skillet will work, too. Please do not forget to brown the butter for an additional be aware of nuttiness.
Pouring the batter into the recent pan sears it on contact, making certain that the perimeters get brown and crispy. The additional quantity of butter offers the cornbread its mushy, moist heart. Simply watch out and concentrate when melting the butter so it browns and does not burn. You may definitely jazz up this simple recipe by including chopped jalapeños and pink bell peppers, shredded Cheddar cheese and minced herbs. Right here, we have combined frozen corn kernels into the batter and baked them on high for coloration and distinction.
This cornbread is nice with soup, stew and curries and scrumptious crumbled into buttermilk or kefir with a swirl of maple syrup for breakfast. This recipe is successful on our vacation desk, too, a pleasant distinction to fluffy potato buns. Retailer any leftover cornbread at room temperature and reheat in a toaster oven, then slather it with loads of butter. Leftovers are nice in turkey stuffing or formed into patties and sizzled off and topped with a fried egg. P.S.: yellow and white cornmeal are terrific on this recipe, too.
Serves 10 to 12.
Blue cornmeal offers this cornbread its haunting corn taste and lavender hue, however yellow or white cornmeal will work equally properly. Discover blue cornmeal in meals co-ops or from on-line retailers. Retailer within the fridge or freeze. From Beth Dooley.
• 12 tbsp. (1 1/2 sticks) unsalted butter
• 1/3 c. honey or maple syrup
• 2 1/4 c. buttermilk
• 3 eggs
• 3 1/2 c. blue, yellow or white cornmeal
• 1 1/2 tbsp. baking powder
• 1 1/2 tsp. coarse salt
• 1/2 tsp. baking soda
• 1 c. corn kernels (thawed if frozen), divided
Preheat the oven to 375 levels. In an 11- or 12-inch ovenproof skillet (forged iron most popular), soften the butter over medium warmth, swirling to frivolously coat the perimeters of the pan. When the froth subsides and the butter begins to show brown, take away it from the range and pour into a big bowl.
In the identical bowl because the butter, whisk in honey, buttermilk and eggs, then whisk within the cornmeal, baking powder, salt and baking soda. Stir in 1/2 cup of corn kernels.
Reheat the pan on the range for a couple of minutes. Pour the batter into the pan, sprinkle the remaining 1/2 cup of corn over the batter. Place within the oven and bake till the highest is darkened and break up and a toothpick inserted into the middle emerges clear, about 30 to 40 minutes.
Beth Dooley is the creator of “The Perennial Kitchen.” Discover her at bethdooleyskitchen.com.