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Receta Blue Cornbread And Red Chile Butter

by Global Cookbook

Ingredientes

1/2 lb unsalted butter - (2 sticks) room temperature 2 c. coarsely-grnd blue cornmeal 2 c. all-purpose flour 2 Tbsp. baking pwdr 2 lrg Large eggs lightly beaten 1 tsp salt

2 c. buttermilk 8 Tbsp. unsalted butter - (1 stick) 1 x canned chipotle 1 x garlic clove 2 Tbsp. minced red onion Salt to taste Freshly-grnd black pepper to taste

Direcciones

1. Blue Cornbread: Preheat oven to 400 degrees.
2. In a food processor, combine the butter, cornmeal, flour, baking pwdr, Large eggs, and salt. Process 20 to 30 seconds, till 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 min, till hard to the touch and golden brown. Cut into squares. Serve warm with Red Chile Butter.
4. Red Chile Butter: In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste. Process till completely mixed.
5. Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or possibly waxed paper, leaving a 1-inch border. Roll up the butter in the paper to make a log. Chill at least 1 hour.
6. This recipe yields 8 servings.

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