Blue Corncob Bread

Introduction

History

The use of blue corn, a staple in Native American diets, dates back thousands of years. Blue cornmeal, made from grinding blue corn, is known for its sweet, nutty flavor and higher protein content compared to yellow or white cornmeal. This recipe for Blue Corncob Bread pays homage to the traditional Native American blue corn recipes, adapting them for modern kitchens while preserving the essence of this ancient ingredient.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

For the best results, ensure your baking powder and soda are fresh to guarantee a good rise. When mixing the wet and dry ingredients, do so with a light hand to avoid overworking the batter, which can result in a dense bread. Preheating your baking vessel, whether it's a skillet or cornstick pans, can help achieve a crispy exterior.

Serving Suggestions

Serve Blue Corncob Bread warm with a dollop of honey butter for a sweet and savory treat. It pairs wonderfully with chili, soups, and stews, or can be enjoyed as a standalone snack.

Cooking Techniques

Baking in a preheated cast-iron skillet or cornstick pans not only ensures a crispy exterior but also evenly distributes heat for a perfectly cooked interior. Avoid opening the oven frequently to maintain a consistent temperature.

Ingredient Substitutions

If blue cornmeal is unavailable, yellow or white cornmeal can be used, though the unique flavor and color of the bread will be altered. Whole wheat flour can replace all-purpose flour for a denser, fiber-rich bread.

Make Ahead Tips

The batter can be prepared a few hours in advance and stored in the refrigerator until ready to bake. Additionally, the bread can be baked ahead of time and reheated, maintaining its texture and flavor.

Presentation Ideas

Slice the bread and arrange it on a rustic wooden board for a simple yet elegant presentation. Garnish with fresh herbs or a sprinkle of blue cornmeal for added visual appeal.

Pairing Recommendations

This bread pairs beautifully with hearty meats like pulled pork or beef brisket. For a vegetarian option, serve alongside a robust bean chili or a fresh green salad.

Storage and Reheating Instructions

Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in a 350°F oven for 10-15 minutes or until warmed through.

Nutrition Information

Calories per serving

A single serving of Blue Corncob Bread contains approximately 200 calories, making it a hearty addition to any meal.

Carbohydrates

A serving of Blue Corncob Bread contains approximately 30 grams of carbohydrates. The blue cornmeal not only contributes to the unique color and flavor but also provides a complex carbohydrate source for sustained energy.

Fats

Each serving of this bread contains about 5 grams of fat, primarily from the unsalted butter. Using unsalted butter allows for better control over the sodium content while contributing to the bread's moist texture.

Proteins

Blue Corncob Bread offers around 5 grams of protein per serving. The protein content is slightly higher than traditional cornbread due to the blue cornmeal, which has a higher protein content than its yellow or white counterparts.

Vitamins and minerals

Blue cornmeal is a good source of magnesium, phosphorus, and zinc. It also contains anthocyanins, antioxidants that contribute to the corn's blue color, which have been linked to various health benefits.

Alergens

This recipe contains gluten (from all-purpose flour) and dairy (from buttermilk and butter). It also contains eggs. Those with allergies to these ingredients should take caution.

Summary

Blue Corncob Bread is a nutritious option that provides carbohydrates for energy, a moderate amount of protein, and beneficial vitamins and minerals. It's a flavorful way to incorporate the health benefits of blue cornmeal into your diet.

Summary

Blue Corncob Bread is a versatile and flavorful bread that pays tribute to the rich culinary heritage of Native American cuisine. With its unique color, sweet nutty flavor, and nutritional benefits, it's a wonderful addition to any meal, offering both visual appeal and delicious taste. Whether you're a seasoned baker or new to the kitchen, this recipe is sure to impress.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in a small village nestled in the rolling hills of the countryside. Our village was known for its abundant harvests of blue corn, a special variety that grew only in our region.

One day, as I was walking through the fields with my mother, we stumbled upon a group of elderly women gathered around a large cauldron, stirring up a fragrant mixture of blue corn and other ingredients. Intrigued, I approached them and asked what they were making. One of the women smiled kindly and replied, "Blue Corncob Bread, a traditional recipe passed down through generations in our village."

I watched in awe as they worked together, each woman adding her own special touch to the recipe. Some added a handful of dried berries, others sprinkled in aromatic herbs and spices. The air was filled with the sweet, earthy scent of blue corn mingling with the rich flavors of the other ingredients.

As the bread baked in the communal oven, the women shared stories of their own grandmothers and the recipes they had learned from them. I listened intently, captivated by the tales of tradition and heritage that were woven into each dish.

When the bread was finally ready, the women invited me to join them in sampling their creation. The Blue Corncob Bread was unlike anything I had ever tasted before – dense and hearty, with a subtle sweetness that lingered on the tongue. It was a true celebration of the land and the bounty it provided.

From that day on, I knew that I had to learn how to make Blue Corncob Bread for myself. I sought out the women who had shared their recipe with me and asked them to teach me their culinary secrets. They welcomed me with open arms, eager to pass on their knowledge to the next generation.

I spent countless hours by their sides, watching and learning as they measured and mixed, kneaded and shaped. I asked questions, took notes, and made mistakes – but with each try, I grew closer to mastering the art of Blue Corncob Bread.

I learned that the key to a successful loaf was not just in the ingredients, but in the spirit with which it was made. Blue Corncob Bread was a labor of love, a humble homage to the land and the people who tended to it. It required patience, dedication, and a deep respect for tradition.

Over time, I became known in the village as the Blue Corncob Bread maker. I would spend my days in the kitchen, hands covered in flour, shaping loaves that would feed our community and nourish our souls. The scent of freshly baked bread wafted through the streets, drawing neighbors and friends to my door.

I continued to experiment with the recipe, adding my own twists and variations to make it truly my own. Sometimes I would sprinkle in a handful of toasted nuts, other times I would drizzle honey over the top. Each batch was a new adventure, a chance to explore the endless possibilities of Blue Corncob Bread.

As the years passed, I passed the recipe on to my own children and grandchildren, ensuring that the tradition would live on for generations to come. I taught them the importance of honoring the land and the ingredients that sustained us, of cherishing the stories and memories that were woven into each dish.

And so, the memory of discovering the recipe for Blue Corncob Bread remains a happy one – a reminder of the power of food to connect us to our past, to nourish our bodies and our spirits, and to bring joy and community into our lives.

Categories

| American Recipes | Blue Cornmeal Recipes | Buttermilk Recipes | Cornmeal Recipes | Vegetarian Recipes |

Recipes with the same ingredients