So, I make this cornbread pretty much once a week when the weather gets cold up here in the high desert. It is hearty, but light, and blue corn is high in protein and my personal favorite thing : ANTHOCYANINS. Blue corn has the same concentration as blueberries and in studies has been shown to reduce the risk of diabetes, obesity and cancer. The Pueblo Indians here in the Southwest have been using blue corn for thousands of years, so it is definitely a felt presence here in New Mexico. Our friends serve it up in steaming bowls of atole at the Farmers Market in Santa Fe, spiced with red chile, sweet honey and dark chocolate in a drinkable form. I made this cornbread as soon as I went into labor, knowing very little about what was in store for me, but knowing very much that I wanted my little one to experience that in some way on her way to Here.
Rustic Blue Cornbread:
- 2 cups of blue cornmeal (Organic)
- 3 eggs, beaten
- sea salt
- 1 Tbsp black strap molasses or maple syrup
- 1 tsp baking soda
- 1 1/2 cups of coconut milk or other milk you prefer
- 1 tsp. of apple cider vinegar
- 3 Tbsps coconut oil
Use a 10 inch cast iron skillet if you have one, and put the coconut oil in the skillet. As you preheat the oven to 350F, put your skillet in to warm up while you prep the ingredients. Mix the cornmeal, baking soda and sea salt together in a bowl. Beat your eggs and pour into the cornmeal mixture. Add the vinegar to the coconut milk and mix into the eggs/cornmeal mixture. Take the skillet out of the oven, and kind of tip it around, so the oil coats the inside. Pour the mixed cornmeal into the skillet and then drizzle the molasses on the top of the cornbread. Bake about 20-30 minutes, depending on your oven. As it bakes, whip some honey butter up!
Calendula Honey Butter
This is wonderful with any edible flowers but calendula is such a beautiful, colorful, flavorful, and healing plant; I love to eat it in as many ways as possible.
Let a stick of butter (or butter substitute) come to room temperature on the counter. Mix with about 2 Tbsps of local honey (so great for those allergies!). Once mixed, add in just the petals of calendula flowers or another edible flower. I used about 4 Tbsps of petals, and added more at the end.
Hope you enjoy!