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Hopi Blue Cornbread


Hopi Blue Cornbread

3 cups Hopi Blue cornmeal or fresh ground coarse cornmeal

2 tablespoons baking powder

1 1/2 tablespoon kosher salt

3 1/4 cups whole milk

1 stick unsalted butter

3 eggs

1 1/4 cups buttermilk

Seasonal Ingredients

1 satsuma mandarin

1/2 poblano pepper, julienned and charred

3-4 ounces crème fraiche

Spiced Steen's Cane Syrup

1 cup Steen's cane syrup

1/8 teaspoon allspice

1/8 teaspoon cinnamon

1/8 teaspoon mace

2 fresh bay leaves

Peels of 1 whole orange



  1. Preheat oven to 400 degrees.
  2. Mix cornmeal, baking powder, and salt in a large mixing bowl until no lumps remain.
  3. Melt the butter. Add eggs, milk, and buttermilk to the dry ingredients and stir just enough to combine. Add the melted butter and stir once more to combine.
  4. Set a cast iron pan on medium heat and add a few knobs of butter or canola oil until just sizzling. Pour in enough batter to come 2/3 of the way up the sides of the pan.
  5. Brown the batter for one minute on the stovetop.
  6. Place pan into oven and bake until set in the center and browned all over, approximately 10-18 minutes depending on the size of the skillet. Check by testing the center of the pan to see no more liquid batter remains.
  7. Turn out of cast iron skillet and serve warm. Top with crème fraiche, satsuma segments, charred peppers, and a generous drizzle of spiced Steen’s cane syrup.

Spiced Steen’s Cane Syrup

  1. Warm all ingredients in a pot on low heat until just below a simmer.
  2. Remove from heat and allow to cool to room temperature in the pot.
  3. Strain off peels and bay leaves.
  4. Serve warm over cornbread or pancakes.
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