BLUE CORN BREAD WITH HONEY BUTTER
Blue cornbread tastes the same as yellow corn bread, and it has 30% more protein, besides being a lovely color for Nuit.
4 large eggs, beaten
2¼ cups buttermilk
½ cup granulated sugar
½ cup unsalted butter, softened
1 tablespoon dried sage
2 teaspoons baking powder
1 teaspoon sea salt
3 cups blue cornmeal
1 cup white whole-wheat flour
½ cup whole kernel corn, frozen (thawed)
Honey Butter Ingredients:
½ cup unsweetened butter, softened
½ cup honey
In a medium bowl combine the eggs, buttermilk, butter, sugar, sage, baking powder and salt, until well mixed. Add both flours and the corn. Pour into a buttered 9” x 13” baking pan. Bake for 30 minutes or until a thin knife comes out clean.
Make the honey butter by mixing the softened butter with the honey. Transfer to a serving bowl and chill until ready to serve.
The butter, eggs, and buttermilk are of water. The sugar is of air, the baking powder and flour are air of earth, and the sage is air of fire. Cornmeal is air of fire and the whole corn kernels are water of fire. One might think corn more of a male food with its stock soaring to the sun, but the kernels themselves are wrapped in corn silk and husk, keeping them moist and in the dark, lending a stronger female aspect. Honey butter goes with the bread. The butter is of water, and the honey is fire of air.