Recipes

Hopi Blue Cornbread

Hopi Blue Cornbread Recipe
Mikah Danae

This cornbread from Indianola in Houston, Texas, pays homage to frontier-era Texas with its use of Hopi blue cornmeal. This heirloom variety of corn is indigenous to southeastern Texas. Throughout a menu of contemporary takes on traditional Texan dishes and ingredients, this blue cornbread prioritizes premium cornmeal that the restaurant sources specially from a local mill.

While perfect in every season, the Hopi blue cornbread shines around the holidays, when it gets doctored up with toppings that also give a nod to Texas’ roots: juicy satsuma segments, a rum-like spiced syrup, and smoky poblano peppers.

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yields

2 to 4 servings

    ingredients
  • 3Ingredients
  • 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
steps

Cornbread

  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.
  • Created by Vincent Huynh of Indianola, Houston

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