Monday, September 23, 2013

Blue Corn Parfait Bread

Blue Corn Parfait Bread
Tonight was Chili night at our house.  I always make cornbread to go with our chili.  I deviated from my standard Corn Bread recipe and I tried a totally different one using blue corn meal.   I must admit, I love blue corn tortillas, tortilla chips, and even pancakes.  To me, blue corn has a much sweeter and nuttier flavor than white or yellow corn.    Anyway, back to this delicious recipe. This recipe comes from Jane  Butel.  She has a cooking school here in New Mexico.  Some day,  when my schedule slows down, I need to take a series of her classes or go to a demonstration. Back to the cornbread.   To make this delicious bread,  you start by whisking together blue cornmeal or blue corn flour, baking powder and salt.  In another bowl, you combine the eggs, sour cream and melted butter.  To this mixture, you fold in one can of whole-kernel corn which has been well drained.  Make a well in your blue cornmeal mixture and incorporate the ingredients.  Then you pour half of the corn batter into a lightly greased 8x8-inch baking dish.  Sprinkle the grated pepper jack cheese over the batter and  arrange the jalapeno peppers over the cheese.   Next you pour the remaining corn meal mixture over the jalapenos and cheese.  Bake in a 375 degree oven for 30-40 minutes or until the cornbread is lightly browned and a toothpick inserted in the center comes out clean.  Let the bread sit for about 5-10 minutes before cutting.   Enjoy:)

Blue Corn Parfait Bread
From Jane Butel

2/3 cup butter, melted
1 cup blue corn flour or blue cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup sour cream
1 (15.5 ounce) can whole-kernel corn, drained
4 ounces pepper jack cheese grated
1/4 cup sliced jalapeno peppers

1. Preheat oven to 375 degrees F.  Spray lightly an 8x8-inch baking dish.  Set aside.
2. Whisk together in a large mixing bowl, blue corn flour or cornmeal, baking powder and salt.  Set aside.
Blue Corn Meal, Baking Powder and Salt
3. Mix together the eggs and the sour cream.  Slowly, whisk the melted butter into the mixture.  Fold the corn into the mixture.
4.  Make a well in the center of the flour/cornmeal mixture and pour the egg mixture into it.  Mix until just combined.
Cornbread Batter
5. Pour half of the batter into the prepare baking dish and smooth it to the edges with a spatula.  Sprinkle the cheese over the batter.  Arrange the jalapeno pepper on top of the cheese.  Pour the remaining batter over the cheese and peppers.

Half of the Batter in the Baking Dish
Cheese and Jalapenos 
6. Smooth the batter over the filling.  Be sure to cover the peppers and cheese.  Bake the cornbread 30-40 minutes or until the cornbread is lightly browned and a toothpick inserted in the center comes out mostly clean.  It may have some cheese on it.
Remaining Layer of Batter
7. Cool for 5-10 minutes before cutting.  Serve.

Makes 9 servings


  1. Dear Geraldine, we do not get blue corn meal or blue corn anything around here - but this recipe of yours looks absolutely wonderful and so different, I love it and I would give it a try if I could - but I could make this with regular cornmeal!