Blue Cornbread And Red Chile Butter

By á-170456

Ingredients

• RED CHILE BUTTER:
• 1/2 pound unsalted butter - (2 sticks) room temperature
• 2 cups coarsely-ground blue cornmeal
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 2 large eggs lightly beaten
• 1 teaspoon salt
• 2 cups buttermilk
• 8 tablespoons unsalted butter - (1 stick)
• 1 canned chipotle
• 1 garlic clove
• 2 tablespoons chopped red onion
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Blue Cornbread: Preheat oven to 400 degrees.

In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed. You may have to do this in 2 batches. Pour in the buttermilk and process for 20 seconds more.

Pour into a buttered 12- by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares. Serve hot with Red Chile Butter.

Red Chile Butter: In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste. Process until completely mixed.

Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or waxed paper, leaving a 1-inch border. Roll up the butter in the paper to make a log. Refrigerate at least 1 hour.

This recipe yields 8 servings.