Blue Cornbread And Red Chile Butter
Recipe Type: Side Dish
Serves: 8
  • ½ pound unsalted butter, room temperature
  • 2 cups coarsely-ground blue cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 2 cups buttermilk
Red Chile Butter
  • 8 tablespoons unsalted butter
  • 1 canned chipotle
  • 1 garlic clove
  • 2 tablespoons chopped red onion
  • Salt to taste
  • Freshly-ground black pepper to taste
Blue Cornbread
  1. Preheat oven to 400 degrees.
  2. In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed. You may have to do this in 2 batches. Pour in the buttermilk and process for 20 seconds more.
  3. Pour into a buttered 12- by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares. Serve hot with Red Chile Butter.
Red Chile Butter
  1. In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste. Process until completely mixed.
  2. Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or waxed paper, leaving a 1-inch border. Roll up the butter in the paper to make a log. Refrigerate at least 1 hour.
  3. This recipe yields 8 servings.
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