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Blue Corn Bread

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  35 Minutes
  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 Find Similar Recipes »
 Quick & Classic Cornbread
 Election Eating: Red, White and Blue Foods
Nutrition Facts per Serving
Yield:   Makes 16 two-inch squares
Calories: 124
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 207mg
% Cal. from Fat: 51%
Cholesterol: 30mg
Protein: 3g
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