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.