Blue Cornbread

This was one of many recipes that I adopted when I was living in Santa Fe, New Mexico. It is definitely the Land of Enchantment but also the land of mind blowing cuisine!

 Ingredients:

  6 Tbsp unsalted butter (melted) plus 1 Tbsp for brushing

            1 cup blue cornmeal

            ¾ cup all purpose flour

            1 ½ Tbsp cane sugar

            1 ½ tsp baking powder

            ½ tsp baking soda

            ¼ tsp salt

            2 large eggs, lightly beaten

            1 ½ cups buttermilk  

            Preparation:

 Preheat oven to 425 degrees.  Lightly grease an 8-inch baking dish or skillet.

            Mix together dry ingredients in a large bowl.  Mix wet ingredients in a separate bowl. 

Pour the buttermilk mixture into the dry mixture and fold together.  (Do not over work the batter, it will be a bit lumpy).  Pour batter into prepared baking dish.  Bake for about 10 minutes then brush top with butter.  Bake for another 10-15 minutes or until golden brown and tester inserted into the middle of the bread comes out clean.

Let cool for about 10 minutes before serving.

 Notes:

 * I use blue cornmeal from the Tamaya Pueblo in North-Central New Mexico on the Rio Grande.  It has a nuttier flavor than white or yellow corn.  It is gluten free and nutritionally dense as it is usually milled as a whole grain.