Blue Corn Bread Recipe
- 1/4 pound unsalted butter (1 stick)
- 8 tablespoon shortening
- 4 serranos, seeded and minced
- 3 garlic cloves, minced
- 1 cup all-purpose flour
- 1 1/4 cups blue cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 3 large eggs
- 1 1/4 cups milk, at room temperature
- 3 tablespoons chopped fresh cilantro
- Olive oil for brushing
- Preheat the oven to 400°F.
- Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
- Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
- Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
- Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.
