Blue Corn Bread (Pan de Maiz Azul)

Blue Corn Bread Pan de Maiz Azul

Mexico and US Desert Southwest

Serves 10 to 12 

Blue cornmeal gives this cornbread its haunting corn flavor and lavender hue, but yellow or white cornmeal will work equally well. You can find blue corn meal in co-ops and online. Store it in the refrigerator or freeze.

INGREDIENTS 

• 12 tablespoons unsalted butter

  Chile, Clove, and Cardamom Beth Dooley and Gary Paul Nabhan

• ⅓ cup (80 ml) honey or maple syrup

• 2¼ cups (540 ml) buttermilk

• 3 large eggs

• 3½ cups (546 g) blue, yellow, or white cornmeal

• 1½ tablespoons baking powder

• 1½ teaspoons coarse salt

• ½ teaspoon baking soda

• 1 small red bell pepper, seeded and diced

• 1 cup (152 g) corn kernels, fresh or thawed frozen

• ¼ cup (32 g) pepitas (optional)

DIRECTIONS 

Preheat the oven to 375°F (190°C). In an 11- or 12-inch (27 or 30 cm) ovenproof skillet (cast iron preferred), melt the butter over medium heat, swirling to lightly coat the sides of the pan. When the foam subsides and the butter begins to turn brown (1 to 2 minutes; watch closely that it does not burn) remove it from the stove and pour into a large bowl.

In the same bowl as the butter, whisk in the honey, buttermilk, and eggs then whisk in the cornmeal, baking powder, salt, and baking soda. Stir in half of the bell pepper and ¾ cup (115 g) of the corn kernels, and the pepitas (if using).

Reheat the pan on the stove for a few minutes. Pour the batter into the pan, scatter the remaining bell pepper and corn on top, and bake until the top is darkened and split and a toothpick inserted into the center emerges clean, 30 to 40 minutes. Remove and allow to stand about 5 minutes before serving.

Recipe excerpted from Beth Dooley and Gary Paul Nabhan's new book Chile, Clove, and Cardamom (Chelsea Green Publishing October 2024) and is printed with permission from the publisher

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