Introducing our Sea Island Blue Cornbread: a stunning twist on tradition. This drop-dead gorgeous creation, made with non-GMO heirloom corn boasting a steel blue color, offers perfectly crunchy edges and a moist, sweet center. Elevate your cornbread experience with this visual and culinary masterpiece—it's simplicity with a side of sophistication.
About Sea Island Blue Corn
Varieties of blue corn have been revered by many different peoples for their taste as well as for ceremonial corn. Some believe that Sea Island Blue Corn was used as a ceremonial crop by the Chicora Tribe that inhabited the Sea Islands of South Carolina. Luckily this heritage grain has found new life thanks to the family owned farm, Marsh Hen Mill. This beautiful cornmeal is a fine grind close to flour and bakes into an indigo cornbread. Greg Johnsman mills each batch on Edisto Island keeping in mind the history and connection with the land. Their Sea Island Blue Grits won the Good Food Award in 2022. This finer grind of the same corn is a delight to cook with and we know you'll love it as much as we do.
Place a 10-inch cast iron skillet in the preheated oven to warm.
In a large mixing bowl, whisk together the Sea Island Blue Cornmeal, All-Purpose Flour, Baking Powder, Baking Soda, and Kosher Salt.
In another bowl, whisk together the melted (cooled) Butter, Eggs, Sugar, Maple Syrup (or Honey), and Buttermilk until well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. The batter should be slightly lumpy.
Carefully remove the hot cast iron skillet from the oven. Grease it with a bit of butter or oil to prevent sticking.
Pour the batter into the greased skillet, spreading it evenly.
Place the skillet back into the oven and bake for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the skillet for a few minutes before slicing and serving.
Serve the blue cornbread with a drizzle of honey or maple syrup, or alongside savory dishes like chili or barbecue.
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