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!