Chilebrown at home

Sunday, January 31, 2016


We are making some cornbread with some freshly ground cornmeal from  ‘Bloody Butcher Corn’. Bloody Butcher Corn is something with such a fun name I could not pass this up at the farmers market. It was procured from ‘Full Belly Farms. This is an organic heirloom variety of dent corn. Dent corn is a field variety known for its high starch content. This variety dates back to the 1800’s. The name Bloody Butcher gets its influence from the blood red kernels of the corn. It has been coarsely ground leaving a beautiful red flecked cornmeal.  Let’s make some cornbread.

I will refer you to a past post for the cornbread recipe. (Recipe Here).  I changed the recipe slightly by using a half cup more of the Bloody Butcher and a half cup less of the white flour. This cornmeal is really colorful. The batter has a red hue that really catches your eye. The house smelled wonderful with roasted corn aroma as the bread baked.  The cornbread had a beautiful reddish hue as it emerged from the oven. This particular bread turned out a little denser than normal possibly because of the flour ratios. The flavor department went to the top floor on this bread. Deep rich corn flavor delivered  with this wonderful bread. Ms. Goofy made some honey butter to make this a decadent accompaniment to our meal. I think I will attempt to make some polenta next.


Big Dude said...

Hard to beat a pan of good cornbread made with great ingredients.

Chilebrown said...

Big Dude, The smell of cornbread baking is worth the price of admission any day. One of my favorites.

Zoomie said...

Sounds lovely, both taste and visuals. Score!

Chilebrown said...

Zoomie, It never ceases to amaze me new food finds. What fun.

Aaron said...

Was that at the Richmond market? I could be persuaded to make the short drive for interesting cornmeal.

Chilebrown said...

Aaron, It is Fully Belly Farms and they are at a lot of markets but not ours. You could still come by and say hello. I will be working this Friday.