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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
- Blue Cornbread: Preheat oven to 400 degrees.
- 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.
- 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.
- Red Chile Butter: In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste. Process till completely mixed.
- 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.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 8 servings | |
| Calories 473 | |
| Calories from Fat 322 | 68% |
| Total Fat 36.66g | 46% |
| Saturated Fat 22.65g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1375mg | 57% |
| Potassium 316mg | 9% |
| Total Carbs 29.36g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.47g | 3% |
| Protein 7.61g | 12% |
