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Blue Corn and Maple Skillet Bread
PAIR WITH
Jamaican Pork and Sweet Potato Stew
(PAGE 120)
Four-Way Cinci
(PAGE 110)
This rustic corn bread has a hearty whole-grain texture thanks to blue cornmeal (look for it in the bulk section of natural food stores) and white whole-wheat flour. You can substitute regular cornmeal if blue cornmeal is unavailable. The hint of sweetness comes from maple syrup; use Grade A dark maple syrup for the richest flavor. Because this bread has a hint of sweetness and a rustic texture, it complements spicy, robust fare like the Jamaican stew on
page 120
and the Cinci
page 110
.
MAKES
1
CORNBREAD
SERVES
8
ACTIVE TIME
10
MINUTES
TOTAL TIME
35
MINUTES
6 Tbsp [85 g] unsalted butter
1 cup [140 g] blue cornmeal
1 cup [140 g] white whole-wheat flour
1 Tbsp baking powder
3
/
4
tsp sea salt
3
/
4
cup [180 ml] buttermilk
1
/
2
cup [120 g] sour cream or plain full-fat Greek yogurt
3 Tbsp Grade A dark amber maple syrup
2 large eggs
1.
Preheat the oven to 425°F [220°C].
While the oven is heating up, place the butter in a 12-in [30.5-cm] cast-iron skillet, slide the skillet into the oven, and heat the pan until the butter has melted, about 10 minutes.
Remove the skillet from the oven.
2.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a medium bowl, whisk together the buttermilk, sour cream, maple syrup, and eggs.
Add the buttermilk mixture to the cornmeal mixture and scrape the melted butter from the skillet into the batter.
Mix with a wooden spoon until just blended.
Do not overmix.
3.
Scrape the batter into the skillet and smooth the top with a rubber spatula.
Bake until a skewer inserted into the center comes out clean, 20 to 25 minutes.
Let the bread cool in the pan for 5 to 10 minutes.
4.
Cut the corn bread into wedges.
Serve warm or at room temperature.
GET AHEAD:
This moist corn bread freezes well. Stack the cooled wedges, wrap them in foil, and freeze in a zip-top plastic freezer bag for up to 3 months. To reheat, arrange the bread in an even layer on a baking sheet, cover with foil, and bake in a 350°F [180°C] oven until heated through, 15 to 20 minutes.