The previous recipe featured Oaxacan Green, and now let’s go to the opposite side of the color wheel — red.
“A very beautiful, commonly crimson red dent variety introduced to the settlers in the Virginia area in the 1840s. […] It is known for its delicious, rich, sweet flavor when ground into meal and flour.” — rareseeds.com
About the Recipe
If you ever made a good Southern-style cornbread, you most likely came across Mark Bittman’s recipe, which was featured and adopted by many online sources. James Brown shared his adaptation during the workshop at his mill. Obviously, James’ cornbread was made with his heirloom corn, yellow and red, and was wonderful. I skipped yellow corn and added some diced roasted peppers and Spanish sweet smoked paprika.
Bloody Butcher Cornbread
Bloody Butcher Cornbread with Roasted Peppers and Spanish Sweet Paprika
Preheat oven to 375F. Place 4 tbsp butter into an 8" square pan and place the pan in the oven. The butter will cook and become brown butter by the time your cornbread batter is ready.
Meanwhile, combine all dry ingredients in a bowl.
Dice roasted and peeled peppers and add to the bowl. Stir dry ingredients well until equally distributed.
In a separate bowl combine liquid ingredients and add the mixture to the dry ingredints. Combine them. Do not overwork the batter to prevent developing gluten that comes with wheat flour. Take out the pan with brown butter and pour the batter into it.
Some of the brown butter will ooze between the sides and corners of the pan and the batter. Make a few swirls with a spoon to let it marble the top of the of cornbread.
Bake for 35 minutes or until top is browned and the sides have pulled away from the pan. Serve hot or warm.