Blue Corn Bread Recipe

Name: Blue Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound unsalted butter (1 stick); 8 tablespoon shortening; 4 serranos, seeded and minced; 3 garlic cloves, minced; 1 cup all-purpose flour; 1 1/4 cups blue cornmeal; 2 tablespoons sugar; 1 teaspoon baking powder; 1 1/2 teaspoons salt; 3 large eggs; 1 1/4 cups milk, at room temperature; 3 tablespoons chopped fresh cilantro; Olive oil for brushing

Servings: persons

1/4 pound unsalted butter (1 stick)
8 tablespoon shortening
4 serranos, seeded and minced
3 garlic cloves, minced
1 cup all-purpose flour
1 1/4 cups blue cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/4 cups milk, at room temperature
3 tablespoons chopped fresh cilantro
Olive oil for brushing

1
Preheat the oven to 400F.
2
Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
3
Gently melt the butter and shortening in a small saucepan over low heat.
4
Add the serranos and garlic, and saute for 10 minutes.
5
Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
6
Beat the eggs, lightly in a medium bowl.
7
Add the serranos and garlic, and saute for 10 minutes.
8
Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
9
Beat the eggs lightly in a medium bowl.
10
Add the serrano mixture and stir in the milk.
11
Pour the liquid ingredients into the dry ingredients; beat just until smooth.
12
Add the cilantro.
13
Remove the cast-iron skillet from the oven and brush generously with the oil.
14
Reheat the skillet for about 2 minutes, then fill with batter.
15
Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 pound unsalted butter (1 stick), 8 tablespoon shortening, 4 serranos, seeded and minced, 3 garlic cloves, minced, and more.

Yes, Blue Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blue Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions