Delicious savory blue corn cornbread with sweet from honey and spice from dried jalapenos.
6 tablespoons unsalted butter
1 cup blue cornmeal
3/4 cup bread flour
1 1/2 tablespoons cane sugar
3 tablespoons honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon dried jalapenos
2 large eggs, lightly beaten
1 1/2 cups plain milk kefir
1. Preheat oven to 375 degrees. Lightly grease an 8-inch bread pan or skillet.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3.In a separate bowl, mix together eggs, kefir, and butter. Pour the plain kefir mixture into the cornmeal mixture and fold together until there are no dry spots. Pour the batter into the prepared baking dish.
4.Bake until golden brown and tester inserted into the middle of the cornbread comes out clean, about 25 to 30 minutes.
You might also like
Leave a reply