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Red, White and Blue Cornbread

Make 3 batches, one with each color cornmeal:

8 Tbsp. butter, cut into pieces
1 1/4 cup cornmeal (white, blue or red*)
3/4 cup flour
1/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 egg, lightly beaten

*You'll get the best red color from red cornmeal, but if you can't find it (it's the toughest to locate), color a batch of white cornbread with annatto powder or achiote paste. Blend a few tablespoons of buttermilk with 2 tablespoons of achiote paste or annatto powder until smooth. Blend into the batter with the other wet ingredients.

  1. Preheat the oven to 425. Put the butter in an 8-inch square pan and set it in the oven for 3-5 minutes, until melted. Swirl to coat the pan.
  2. Pour all but 2 tablespoons of melted butter into a 2 cup measure or medium bowl, and cool slightly. Keep the remaining butter and pan warm. Placing the pan on top of the stove should be enough to keep it warm.
  3. In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder and salt and make a large well in the center.
  4. Using a fork, beat together the buttermilk, egg, and reserved butter. For red batter without red cornmeal, add achiote/buttermilk mixture as well. Pour into the well in the cornmeal-flour mixture and stir gently until just combined. Do not overbeat.
  5. Pour the batter into the hot pan. Bake for 18-20 minutes, until a wooden toothpick inserted in the center comes out clean.

 

 

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