Friday, July 13, 2012

blue corn bread

Simply put, cornbread is delicious. It is the perfect "accompaniment" to countless soups, salads, stews... especially chili. I love how cornbread is the perfect marriage of sweet and savory -- with  crumbly, fluffy texture and sweet, buttery flavor in every bite. Why mess around with something so simple and perfect? This recipe is the most simple, straight-forward, fool-proof cornbread recipe out there. It's delicious, so why fuss with it?

I picked up a bag of blue cornmeal on my service trip to Santa Fe, so this loaf brought with it many memories from my unforgettable trip. Blue corn is also known as Hopi maize and is grown primarily in the Southwestern United States. It is an essential ingredient in New Mexican cuisine. In addition to a beautiful, vibrant color, it has several nutritional perks as well -- having 20% more protein and a lower GI than white corn. It also has a sweeter, nuttier taste.
blue cornmeal -- all the way from Santa Fe!
I love to eat my cornbread with a big pat of coconut butter and a dollop of honey, and watch as the big, soft crumbs soak up the sweet, velvety goodness. This cornbread is exactly how I like it, crispy on the outside with a moist crumb inside.
Do you ever take ingredients home as souvenirs?
With love, 
Erica
crispy, brown edges
Ingredients
1 cup blue cornmeal
1 cup all-purpose flour
5 teaspoons baking powder
1/4 cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
1/2 cup butter 
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times. Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish. Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting. 
This is most delicious straight out of the oven with a big, melty pat of butter and some honey -- but it keeps well covered in the fridge, and makes a great quick breakfast or snack when warmed in the microwave!

5 comments:

  1. this sounds so good...thanks for the coconut butter and honey suggestion...drool

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    Replies
    1. I love coconut butter, with all of the healthy fats and that ever-so-slight coconutty flavor :)

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  2. .thanks for sharing

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