Blue Corn Bread

Lois Ellen Frank goes blue with her corn bread
0 Ratings
Blue Corn Bread
Photo: Lizzie Munro/Tasting Table

This corn bread has just a touch of sugar, heightened by a scoop of macerated peaches and balanced with a zip of hot honey. Serve it alongside smoked or grilled meats for maximum deliciousness.

To learn more, read "Native Flavor."

Blue Corn Bread

Recipe adapted from Lois Ellen Frank

Yield: One 9-inch skillet

Prep Time: 10 minutes

Cook Time: 20 to 25 minutes

Total Time: 35 minutes


For the Corn Bread:

¼ cup melted butter, plus more at room temperature for greasing the pan

1 cup blue cornmeal

1 cup all-purpose flour

3 tablespoons sugar

1½ teaspoons baking powder

½ teaspoon baking soda

1¼ teaspoon kosher salt

2 large eggs

1½ cups buttermilk

For the Macerated Peaches:

3 pounds ripe peaches (about 8 peaches)

2 tablespoons fresh lemon juice

2 tablespoons honey

For the Red Chile Honey Glaze:

4 dried red New Mexico or Anaheim chiles—stemmed, seeded and broken into small pieces

1 cup water

½ cup honey

Pinch kosher salt


1. Preheat the oven to 425°. Grease a 9-inch cast-iron skillet, cake pan or oven-safe nonstick pan with butter and set aside.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.

3. In a separate bowl, whisk the eggs and buttermilk. Make a well in the center of the dry ingredients and gradually stir in the wet mixture, mixing with a rubber spatula, until just combined. Stir in the melted butter. Pour the batter into the prepared baking pan and bake until firm, 20 minutes if using a cake pan or skillet, and 10 to 15 minutes if using a nonstick pan. The bread should be golden brown and spring back when touched.

4. While the cornbread is baking, macerate the peaches: Cut the peaches into ¼-inch slices and combine them in a large bowl with the lemon juice and honey. Toss gently every couple minutes until the juices start to release, about 20 minutes.

5. Make the red chile honey: In a small saucepan over high heat, combine the chiles and water. Bring to a boil and cook for 3 minutes. Remove from the heat and let stand for 10 minutes. Transfer to a blender, add the honey and salt, and purée until smooth.

6. Pour the red chile honey through a fine-mesh sieve to remove the chile skins. Discard the skins and reserve the glaze. Makes 1 cup.

7. Serve the corn bread with the peaches and a drizzle of the red honey chile.

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