I really meant to get this Blue Cornmeal Mexican Cornbread recipe up and out last week right after my THV11 segment making Spicy Taco Soup, but …
Something got a big grip on me in the form of sneezing, runny nose, chest congestion and general overall yuckiness. Not to complain or anything, but I really didn’t want much to do with food in any shape, form or fashion including writing about it.
Have you ever been there?
It’s not always easy to find blue cornmeal, but if you look for the Bob’s Red Mill display in your market, it may very well be there. If not, ask your market manager to check on that for you. You can always order off Amazon if you can’t find it locally or you can just sub in yellow corn meal, preferably stone ground like that produced by War Eagle Mill in Rogers, Arkansas.
But try the blue sometime ’cause it’s just fun! And be sure to serve it up with Jalapeno Compound Butter. It adds just a little extra kick that I really like.
- 1/2 cup unsalted butter
- 2 Tablespoons lard
- 2 1/4 cups all purpose flour
- 1 3/4 cups blue cornmeal
- 1/4 cup sugar
- 1/3 cup pine nuts, toasted
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 teaspoons ground chipotle or ancho powder
- 1 1/4 cups whole milk
- 3 eggs
- 1/2 cup Greek yogurt
- 2 Tablespoons chopped jalapeños (fresh or canned)
- 1 1/2 cups frozen corn kernels, thawed
- 1 large jalapeno, seeded and membranes removed (leave in if you want it hotter)
- 1 cup unsalted butter, at room temperature
- Preheat oven to 350 degrees, placing a large (at least 10-inch) skillet in the oven during preheating.
- Add butter and lard to skillet to melt.
- Whisk together the flour, cornmeal, sugar, pine nuts, baking powder, baking soda, salt and chipotle powder. Set aside.
- In another bowl, whisk together milk, eggs and yogurt. Stir in jalapeños and corn. Slowly pour in most of the melted butter and lard, leaving enough to coat the bottom of the skillet; return the skillet to the oven to continue heating.
- Add liquid mixture to the dry ingredients and stir well.
- Pour batter into sizzling skillet and bake until a tester inserted in the center comes out clean, about 45-50 minutes.
- Serve warm with Jalapeno Compound butter.
- Toss jalapeño and butter into the bowl of a food processor and blend until thoroughly combined and smooth. Place into a serving container or mold into logs and wrap with waxed paper or plastic wrap.
- Make the day ahead if possible so the heat develops thought the butter.
- The compound butter may be frozen 3-4 months.