Blue Corn Bread
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 3 large eggs
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 3 tablespoons chopped fresh cilantro
- olive oil for brushing
- 3 garlic cloves, minced
- Carbohydrate 37 g(12%)
- Cholesterol 104 mg(35%)
- Fat 30 g(46%)
- Fiber 2 g(6%)
- Protein 7 g(14%)
- Saturated Fat 12 g(60%)
- Sodium 313 mg(13%)
- Calories 444
Preparation 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. Recipe adapted from New Tastes from Texas by Stephan Pyles, © 1998 Clarkson Potter
Preparation 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. Recipe adapted from New Tastes from Texas by Stephan Pyles, © 1998 Clarkson Potter
