Blue Corn Parfait Bread
The best blue cornmeal is smoked in adobe ovens and then lava-wheel ground to a fine flour consistency. With the popularity of blue corn, a lot of blue corn on the market is “filled,” or blended with white or yellow corn. For the best flavor, buy pure blue cornmeal, if it is available. The moist quality of this bread has long made it a favorite with campers and picnickers.
Yield: 9-12 servings
1 cup blue cornmeal
1-1/2 teaspoons baking powder
¾ teaspoons salt
2/3 cup butter or margarine, melted
1 cup dairy sour cream
2 cups cooked or canned whole-kernel corn, drained
¼ pound Monterey Jack cheese or Cheddar cheese, or a combination of the two, sliced ¼ inch thick
¼ cup sliced jalapeno chiles, either pickled or fresh
1. Preheat oven to 375F. Grease a 9-inch cast-iron skillet or a 9-inch round or square cake pan. Mix the dry ingredients together and make a well in the center. Add eggs, butter and sour cream and blend thoroughly. Fold in corn kernels.
2. Pour almost half the batter into the prepared pan. Cover with the sliced cheese and chiles. Pour the remaining batter over cheese and chiles and smooth to cover the filling. Bake 30 to 40 minutes or until golden and a wooden pick inserted in the center comes our clean. Serve warm.