Blue corn bread

blue corn bread // a thousand threads
There was a time in my life when 44 degrees would’ve been considered something less than a “really nice day,” and the seasons mostly existed in theory… that time is not now.

Now, winter comes once a year. Shorter days bookended by warmer beds and the slow slog of grey in between…

Now, the seasons each have their own soul. Summers are marked by vacations and trips to the pool, spring by the cherry blossoms, fall by the cider, and winter, most definitely, by the comfort food.

blue corn bread // a thousand threadsblue corn bread // a thousand threads
Things like corn bread are a small consolation for the sting of the cold, sort of like awards shows and holidays.

And with that kind of weight on their shoulders, they’d better be pretty exceptional.

This corn bread, my friends, is exceptional. Dense, flavorful, never dry — and easy enough to make even after a long day of cold and grey has you ready to retire with nothing more than a bottle of wine by your side.

Even better, perched on the side of a piping bowl of chili… maybe on the coldest day of the year.

Because the days might be short and the cold might be harsh, but there’s something about that bed that’s suddenly better, safer and warmer than any other, and it’s something I look forward to, just a little, every year.

blue corn bread // a thousand threadsblue corn bread // a thousand threads
Blue corn bread
Adapted from Paula Deen

6 tablespoons unsalted butter
1 cup blue cornmeal
3/4 cup all-purpose flour
1 1/2 tablespoons cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Preheat oven to 425 degrees. Lightly grease an 8-inch baking dish or skillet.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the corn bread from the oven and let it cool for 10 minutes before serving.

blue corn bread // a thousand threadsblue corn bread // a thousand threads

2 Comments

  1. Posted January 26, 2015 at 1:56 pm | Permalink

    Oh yes, this sounds like heaven.

  2. Posted January 30, 2015 at 10:19 am | Permalink

    I LOVE cornbread and blue cornmeal makes it look so beautiful. I featured your recipe on my Friday Fives: Favorite Breakfast Recipes this week! You can find the roundup post here: http://www.theworktop.com/favorite-breakfast-recipes/jan-30-2015/

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