Blue Cornbread And Red Chile Butter Recipe

Name: Blue Cornbread And Red Chile Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb unsalted butter - (2 sticks) room temperature; 2 c. coarsely-grnd blue cornmeal; 2 c. all-purpose flour; 2 Tbsp. baking pwdr; 2 lrg Large eggs lightly beaten; 1 tsp salt; 2 c. buttermilk; 8 Tbsp. unsalted butter - (1 stick); 1 x canned chipotle; 1 x garlic clove; 2 Tbsp. minced red onion Salt to taste Freshly-grnd black pepper to taste

Servings: persons

1/2 lb unsalted butter - (2 sticks) room temperature
2 c. coarsely-grnd blue cornmeal
2 c. all-purpose flour
2 Tbsp. baking pwdr
2 lrg Large eggs lightly beaten
1 tsp salt
2 c. buttermilk
8 Tbsp. unsalted butter - (1 stick)
1 x canned chipotle
1 x garlic clove
2 Tbsp. minced red onion Salt to taste Freshly-grnd black pepper to taste

1
Blue Cornbread: Preheat oven to 400 degrees.
2
In a food processor, combine the butter, cornmeal, flour, baking pwdr, Large eggs, and salt.
3
Process 20 to 30 seconds, till just mixed.
4
You may have to do this in 2 batches.
5
Pour in the buttermilk and process for 20 seconds more.
6
Pour into a buttered 12- by 12-inch pan, and bake for 40 to 45 min, till hard to the touch and golden brown.
7
Cut into squares.
8
Serve warm with Red Chile Butter.
9
Red Chile Butter: In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste.
10
Process till completely mixed.
11
Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or possibly waxed paper, leaving a 1-inch border.
12
Roll up the butter in the paper to make a log.
13
Chill at least 1 hour.
14
This recipe yields 8 servings.

2119

kcal

Calories

173

Fat

125

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
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 11 ingredients. The key ingredients include: 1/2 lb unsalted butter - (2 sticks) room temperature, 2 c. coarsely-grnd blue cornmeal, 2 c. all-purpose flour, 2 Tbsp. baking pwdr, and more.

Yes, Blue Cornbread And Red Chile Butter Recipe 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!