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Newsroom Cafe's blue corn bread

Time 1 hour 10 minutes
Yields Serves 8 to 10
Newsroom Cafe’s blue corn bread
(Mel Melcon / Los Angeles Times)

Chipotle corn salsa

1

Stir together the corn, tomato, onion, bell pepper, serrano chile, chipotle chile, lime juice, oil, cilantro, salt and pepper in a small bowl. (Makes 2 1/4 cups.)

Corn bread

1

Heat the oven to 325 degrees.

2

Sift together the cornmeal, pastry flour, sugar, baking powder, baking soda and salt into a large bowl.

3

In another bowl, combine the beaten eggs, buttermilk and melted butter. Add to the dry ingredients and stir to combine, being careful not to over-mix. Then add the cheese and half the salsa, stirring to blend.

4

Pour into a 10-inch cast iron skillet and top with the remaining salsa. Bake until a toothpick inserted in the middle comes out dry, 30 to 35 minutes.

From chef Eddie J. Caraeff at Newsroom Cafe, Los Angeles. The organic ingredients are available in health food sections of grocery stores and at health food stores. The chipotle chiles in adobo sauce are available canned.

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