I’ve never made cornbread before. So, when I came across the Blue Corn Parfait Bread recipe in Where Women Cook magazine I decided to try to make one.
Unfortunately, I couldn’t find blue cornmeal in any stores nearby so I used the regular yellow one.
This is the original recipe:
1 cup blue (yellow) cornmeal
1 1/2 tsp. baking powder
3/4 tsp. salt
2/3 cup butter or margarine, melted
1 cup sour cream
2 cups cooked or canned whole-kernel corn, drained
1/4 lb Monterey jack cheese or cheddar cheese, or both, sliced 1/4″ thick
1/4 sliced jalapenos, pickled or fresh.
- Preheat oven to 375 degrees Fahrenheit. Grease a 9-inch cast-iron skillet or a 9-inch round or square cake pan. Mix dry ingredients together and make a well in the center. Add eggs, butter and sour cream, and blend thoroughly. Fold in corn kernels.
- Pour almost half of batter into prepared pan. Cover with sliced cheese and jalapenos. Pour remaining batter over cheese and chiles, and smooth to cover filling.
- Bake for 30-40 minutes or until golden and toothpick inserted in the center comes out clean. Serve warm.
As usual, I doubled the recipe – I have a big family.
They loved this rich and flavourful dish! This recipe was immediately added to the list of our family favourite recipes.