This makes a great stuffing for Thanksgiving.
Ingredients
- 3 tablespoons butter
- 2-3 jalapeños, seeded and chopped fine (use gloves)
- 3 small bell peppers (use red, green and yellow or orange), seeded and diced
- 2 cloves garlic, peeled and minced
- 1 cup blue cornmeal
- 1 cup unbleached flour
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 eggs
- ¾ cup corn oil
- 1 cup buttermilk
About this recipe
Serves 8-10 Sweet and flavorful, blue cornmeal turns cornbread into a blue-gray color. Colorful peppers add color and jalapeño gives it a kick. For plain cornbread, just leave the pepper filling out. If you want a less-thin cornbread, bake in a 9x9 pan. You may need to adjust baking time.
Instructions
Make filling:
In sauté pan over medium-low heat, melt butter. Add peppers and garlic and cook for 5 minutes, until tender. Set aside.
Preheat oven to 375 degrees. Spray a 9x13-inch pan with cooking spray or use butter. In a bowl, combine cornmeal, flour, sugar, salt, baking powder and soda (strain if lumpy). In a large bowl, whisk eggs. Add corn oil and buttermilk and whisk together until blended. Pour dry ingredients and mix with wooden spoon just until mixed. Fold in the pepper filling.
Pour batter in prepared pan and bake for 25-30 minutes, or until top is golden brown. Cool on rack for 10 minutes, then cut into squares to serve.
