Recipe: Cast-Iron Blue Corn Bread With Macerated Peaches
Lois Ellen Frank goes blue with her corn bread
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."
Recipe adapted from Lois Ellen Frank
Blue Corn Bread
Learn to make corn bread made with blue corn.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
9
skillet
Total time: 30 minutes
Ingredients
- 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
Directions
- Preheat the oven to 425°. Grease a 9-inch cast-iron skillet, cake pan or oven-safe nonstick pan with butter and set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- 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.
- 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.
- 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.
- 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.
- Serve the corn bread with the peaches and a drizzle of the red honey chile.
Nutrition
| Calories per Serving | 348 |
| Total Fat | 7.4 g |
| Saturated Fat | 3.9 g |
| Trans Fat | 0.2 g |
| Cholesterol | 56.5 mg |
| Total Carbohydrates | 66.6 g |
| Dietary Fiber | 3.7 g |
| Total Sugars | 39.6 g |
| Sodium | 504.2 mg |
| Protein | 7.3 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
