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Blue Corn Bread

You will need a little more than half of this bread for chef Mark Miller's Pheasant with Chorizo and Corn Bread Stuffing. Serve the rest warm for snacks or breakfast.

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  • Servings: MAKES ONE 8-INCH SQUARE CORN BREAD OR ABOUT 5 1/2 CUPS

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Ingredients

  • 1 stick (4 ounces) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup blue cornmeal (see Note)
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk

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How to make this recipe

  1. Preheat the oven to 425°. Butter an 8-by-2-inch square cake pan. In a food processor, add the butter, egg, blue cornmeal, all-purpose and whole wheat flours, baking powder, salt and baking soda; pulse to combine. Add the buttermilk and process for 5 seconds, or just until smooth.
  2. Scrape the batter into the pan and bake for 25 minutes, or until the center is firm. Transfer the bread to a rack to cool a bit, then turn out and let cool completely.

Make Ahead

The bread can be made up to 1 day ahead. Wrap in plastic and keep at room temperature.

Notes

Blue cornmeal is available at specialty food markets.

Contributed By Published May 1996

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