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Blue Corn Bread

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Source: Food & Wine

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Active Time:  10 Minutes
Total Time:  35 Minutes
Yield:  Makes 16 two-inch squares

RECIPE INGREDIENTS

1 stick (4 ounces) unsalted butter, melted

1 large egg, lightly beaten

1 cup blue cornmeal

3/4 cup all-purpose flour

1/4 cup whole-wheat flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups buttermilk

DIRECTIONS

Preheat the oven to 425 degrees F. Butter an 8-by-2-inch square cake pan. In a food processor, add the butter, egg, blue cornmeal, all-purpose and whole wheat flours, baking powder, salt and baking soda; pulse to combine. Add the buttermilk and process for 5 seconds, or just until smooth.

Scrape the batter into the pan and bake for 25 minutes, or until the center is firm. Transfer the bread to a rack to cool a bit, then turn out and let cool completely.

NOTE: The bread can be made up to 1 day ahead. Wrap in plastic and keep at room temperature.

Serving size = 2-inch square

Recipe created by Mark Miller.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Quick & Classic Cornbread

Nutrition Facts per Serving
Yield: Makes 16 two-inch squares

Calories:

124

Fat. Total:

Fiber:

Carbohydrates, Total:

14g

Sodium:

207mg

% Cal. from Fat:

51%

Cholesterol:

30mg

Protein:

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