So a few people asked me for the Corn bread recipe that I mentioned in the Heavan and Hell Cake post. It was silly of me to talk about how I was obsessed with the corn muffins, that I tracked down the out of print book for the recipe and then did not share the recipe! My apologies. Now I haven’t found blue cornmeal here so I can’t make them- but hope you have it where ever you are, enjoy!

Blue Corn Bread/ Blue Corn Skillet Stars Recipe

1/4 pound of unsalted butter

8 Tablespoons Shortening

4 Serranos, seeded and minced

3 garlic cloves, minced

1 Cup of All- Purpose Flour

1 1/4 Cups of Blue Cornmeal

2 Tablespoons of sugar

1 teaspoon of baking powder

1 1/2 teaspoon of salt

3 large eggs

1 1/4 Cups of Milk, room temperature

3 tablespoons of chopped fresh cilantro

Olive Oil for brushing

Makes 50 stars

Preheat Oven 400 F

Place a well seasoned cast-iron star mold in the oven to warm for at least 5 minutes. (A cast -iron skillet or muffin pan will work as well)

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 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 cornbread mold from the oven and brush generously with the oil.  Reheat the mold for about 2 minutes, then fill with the batter.

Bake in the center of the oven for 20-25 minutes or until the cornbread is lightly browned but still blue and springy to the touch!

I hope you enjoy them as much as I did!