Fresh Butter Blue Corn Bread
I love baking blue corn bread, and now that I no longer bake with packaged butter, I am in the process of an experiment where I remake all of my baked dishes with fresh, homemade butter. I adapted my Chunky Corn Bread recipe for fresh butter, and, guess what? It turned out fantastic! (If I may say so myself…)
Ingredients:
- 1 cup blue corn meal
- 1 cup whole wheat flour
- 2 tsp baking powder (a little less if at altitude)
- 1/2 tsp baking soda (little less at altitude)
- pinch of sea salt
- 1/4 cup heavy whipping cream
- 1/4 cup maple syrup
- 2 eggs
- 1 cup buttermilk
Preheat the oven to 400. Combine the dry ingredients in a bowl and toss with a whisk or fork to mix a little more evenly.
Next, make your fresh butter. Pour the heavy whipping cream into your KitchenAid mixer bowl, and whisk with the wire whisk attachment on speed 10 for a few minutes until you have freshly whipped butter. I like to take out just enough to butter my baking pan. Then, add the maple syrup, mix on speed 2 for a minute, the eggs, mix again another 30 seconds, and the buttermilk, and mix another minute.
Slowly add the dry ingredients into the wet and mix until it is all combined.
Pour into a buttered baking dish, pan, muffin tray, or whatever you are using, and bake at 400 until a toothpick or knife inserted into the center comes out clean. Baking time will vary depending on the size of your pan: muffins might be done in 10 minutes or so, mini loaves in 15, and full-sized pans in 25. When it is nicely golden brown, remove from oven and let cook in the baking dish for 10 minutes or so before removing to cool completely on a wire rack. Enjoy.
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