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Category: Breads

Newsroom Cafe's blue corn bread

Newsroom Cafe's blue corn bread
Mel Melcon / Los Angeles Times

Corn bread -- I can't live without it. When I wrote a book on bread years ago, I put in all the corn breads I baked at that time. The dozen or so recipes included a plain Texas corn bread ... Read more

Total time: 1 hour, 10 minutes | Serves 8 to 10
Note: From chef Eddie J. Caraeff at Newsroom Cafe, Los Angeles. The organic ingredients are available in health food sections of grocery stores and at health food stores. The chipotle chiles in adobo sauce are available canned.

Chipotle corn salsa

  • 1/4 cup corn kernels, cut from an ear of grilled corn
  • 1 medium tomato, seeded and diced
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely diced red bell pepper
  • 1/2 serrano chile, toasted in a dry skillet and diced fine
  • 1 teaspoon diced chipotle chile in adobo sauce
  • Juice of 1 fresh lime
  • 1 teaspoon oil
  • 2 tablespoons fresh cilantro leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked pepper

Step 1Stir together the corn, tomato, onion, bell pepper, serrano chile, chipotle chile, lime juice, oil, cilantro, salt and pepper in a small bowl. (Makes 2 1/4 cups.)

Corn bread

  • 1 cup organic blue cornmeal
  • 2 cups organic whole-wheat pastry flour
  • 1/2 cup organic cane sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs, beaten (preferably organic)
  • 1 cup low-fat buttermilk
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup grated white Cheddar
  • 1 cup chipotle corn salsa, divided

Step 1Heat the oven to 325 degrees.

Step 2Sift together the cornmeal, pastry flour, sugar, baking powder, baking soda and salt into a large bowl.

Step 3In another bowl, combine the beaten eggs, buttermilk and melted butter. Add to the dry ingredients and stir to combine, being careful not to over-mix. Then add the cheese and half the salsa, stirring to blend.

Step 4Pour into a 10-inch cast iron skillet and top with the remaining salsa. Bake until a toothpick inserted in the middle comes out dry, 30 to 35 minutes.

Each of 10 servings:
253 calories; 495 mg. sodium; 67 mg. cholesterol; 11 grams fat; 6 grams saturated fat; 32 grams carbohydrates; 8 grams protein; 4 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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