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Blue Corn Bread

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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.

  1. 1 stick (4 ounces) unsalted butter, melted
  2. 1 large egg, lightly beaten
  3. 1 cup blue cornmeal (see Note)
  4. 3/4 cup all-purpose flour
  5. 1/4 cup whole wheat flour
  6. 2 teaspoons baking powder
  7. 3/4 teaspoon salt
  8. 1/2 teaspoon baking soda
  9. 1 1/2 cups buttermilk
  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. Serve With Pheasant with Chorizo and Corn Bread Stuffing.
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