A Gift From the Gods: Blue Corn Bread

A mildly sweet corn bread made with blue cornmeal that draws on traditional Mexico and US Southwest flavors. The blue cornmeal gives its haunting corn flavor and lavender hue, but yellow or white cornmeal will work equally well.

Explore more mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth in Chile, Clove, and Cardamom.

The following excerpt is from Chile, Clove, and Cardamom by Beth Dooley and Gary Paul Nabhan. It has been adapted for the web.

Bread is a staple in many desert cuisines and is eaten with every meal.

In many homes, bread is considered a gift from the gods, and if a piece falls to the ground, it is picked up, kissed, and eaten. Bread, dates, and salt are symbols of hospitality, especially in hot, dry regions, and are often brought as gifts to a host or to bless a just-married couple.

Blue Corn Bread
(Pan de Maiz Azul)

Mexico and US Desert Southwest
Serves 10 to 12

Blue cornmeal gives this cornbread its haunting corn flavor and lavender hue, but yellow or white cornmeal will work equally well. You can find blue cornmeal in co-ops and online. Store it in the refrigerator or freeze.

• 12 tablespoons unsalted butter
• 1/3 cup (80 ml) honey or maple syrup
• 2 1/4 cups (540 ml) buttermilk
• 3 large eggs
• 3 1/2 cups (546 g) blue, yellow, or white cornmeal
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon baking soda
• 1 small red bell pepper, seeded and diced
• 1 cup (152 g) corn kernels, fresh or thawed frozen
• 1/4 cup (32 g) pepitas (optional)

Preheat the oven to 375°F (190°C). In an 11- or 12-inch (27 or 30 cm) ovenproof skillet (cast iron preferred), melt the butter over medium heat, swirling to lightly coat the sides of the pan. When the foam subsides and the butter begins to turn brown (1 to 2 minutes; watch closely that it does not burn) remove it from the stove and pour into a large bowl.

In the same bowl as the butter, whisk in the honey, buttermilk, and eggs then whisk in the cornmeal, baking powder, salt, and baking soda. Stir in half of the bell pepper and 3/4 cup (115 g) of the corn kernels, and the pepitas (if using).

Reheat the pan on the stove for a few minutes. Pour the batter into the pan, scatter the remaining bell pepper and corn on top, and bake until the top is darkened and split and a toothpick inserted into the center emerges clean, 30 to 40 minutes. Remove and allow to stand about 5 minutes before serving.

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