If you like your cornbread smooth and unruffled, then this recipe is not for you. But if you prefer a little crunchy pizazz enlivening each bite, then this sumptuous preparation will make you swoon with pleasure.
Folded into the batter are pine nuts as well as whole kernels of corn. (If fresh corn isn’t in season, use frozen.) The addition of these ingredients imparts a wonderful texture to the bread. The recipe calls for blue cornmeal, but I’ve used yellow, and the dish is still delicious.
Great for stuffing or warmed up a bit and slathered with butter, this corn bread also goes really well with chili. To keep it moist and tender, be careful not to overbake it.
Blue Cornmeal Bread
This sweet corn bread is best served warm. If you can’t find blue cornmeal, don’t worry: Yellow cornmeal works well, too.
Yield: Makes about 28 pieces
2 1/4 cups all purpose flour
1 3/4 cups blue cornmeal* or yellow cornmeal
1 cup sugar
1/3 cup pine nuts, toasted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups whole milk Continue reading