Imagine biting into a slice of cornbread that's not just ordinary, but a flavor explosion that dances between smoky blue cornmeal and the electric heat of serrano chiles! This isn't your grandmother's traditional cornbread - this is a bold, southwestern-inspired creation that will transform your bread basket from boring to extraordinary. Perfect for those who crave a little culinary adventure and want to turn up the heat on their comfort food, this Serrano Chile Blue Cornbread will become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 2 serrano chiles, finely chopped
Instructions
- Preheat the oven to 425°F (218°C). Grease a 9-inch cast iron skillet or square baking pan with butter or cooking spray to ensure the cornbread doesn't stick.
- In a large mixing bowl, combine the blue cornmeal, all-purpose flour, baking powder, and salt. Whisk the dry ingredients together until they are well incorporated and free of lumps.
- In a separate medium bowl, whisk together the milk, eggs, and melted butter until smooth and fully combined. The mixture should have a consistent pale yellow color.
- Finely chop the serrano chiles, removing the seeds if you prefer less heat. If you want a milder cornbread, remove all seeds; for more spiciness, keep some or all seeds.
- Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Fold the chopped serrano chiles into the batter, distributing them evenly throughout the mixture.
- Transfer the batter to the prepared skillet or baking pan, spreading it evenly with a spatula. The batter should fill the pan about 3/4 of the way.
- Place the skillet or pan in the preheated oven and bake for 20-25 minutes. The cornbread is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes. This allows it to set and makes it easier to slice.
- Slice into wedges or squares and serve warm. Optional: Serve with butter, honey, or alongside chili or soup.
Tips
- Chile Heat Control: Remove seeds for a milder version or keep them for maximum spiciness. You're the heat master!
- Mixing Magic: Never overmix your batter - stop stirring as soon as ingredients are just combined to ensure a tender, fluffy texture.
- Pan Perfection: A cast iron skillet will give you the crispiest edges and most authentic flavor. If you don't have one, a standard baking pan works too.
- Fresh is Best: Use fresh serrano chiles for the most vibrant heat and flavor. Older chiles can lose their punch.
- Serving Suggestions: Serve warm with a pat of butter, a drizzle of honey, or alongside a hearty chili for a complete meal experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 7g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
