If you browse seasonal recipes you probably won’t find cornbread listed as a springtime favorite. It’s typically associated with corn’s fall harvest season. However corn is easy to store year round and cornbread makes a delicious side for any spring cookout, especially when you grew the corn yourself.
This bloody butcher cornbread is simple, easily made vegan, and offers a unique purple/blue hue. This recipe assumes that you already own and know how to operate some sort of grain mill to process your corn. If you don’t own one there are many affordable, home scale options available.
1 1/2 cups all purpose flour
1 cup bloody butcher cornmeal
2 Tbs. baking powder
1/2 tsp salt
3/4 cups vegetable oil
1 1/3 cups milk
1 egg or 1/4 cup applesauce
Note: if you’re someone who like sweet cornbread 1/4 cup of white sugar may be added to this recipe.
First prepare a pan. While you can use a small cake pan or even muffin tins, this recipe comes out best baked in a preheated cast iron frying pan. The center stays soft but it gives the cornbread delicious, crispy edges.
To prepare the pan make sure it is well seasoned and coat it with a little vegetable oil. Then place it in the oven and preheat the oven to 350°F. Once the oven preheats leave it in for an additional 5 minutes before adding the batter.
While your oven and pan are preheating stir together all the dry ingredients then add the oil, milk and applesauce or egg and stir until well combined.
Pour the batter into your preheated pan and place in the oven and bake at 350°F for 20-25 minutes or until a butter knife or toothpick come out clean. It’s best served warm with a little butter. Enjoy!