Buttermilk Blue Cornbread

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

Sea Island Blue Corn was brought to South Carolina by Native Americans, most likely the Chicora Tribe, and thought to be considered a ceremonial crop. As you pull your cast-iron cornbread out of the oven, take a moment to consider the rich history of this sacred ingredient as it passed through the hands of Native Americans, Spanish explorers, English colonists, and American settlers. 

This cornbread is soft, moist, gorgeous to look at, and so easy to make! 

Ingredients:

1. ½ Cup Butter, Melted

2. ½ Cup White Sugar

3. 2 Large Eggs

4. 1 Cup Buttermilk

5. 1.5 Cups Sea Island Blue Cornmeal 

6. 1 Cup All-Purpose Flour

7. 1 Tbsp Salt 

8. 1 tsp Baking Powder

9. Heron Farms Sea Beans, for garnish

Note: Whole Milk is the ideal substitute, if you don’t have buttermilk, but any milk alternative will also do the trick! (Just cook your bread for a few less minutes if using a nut milk)

Directions:

1. Preheat oven to 375°F

2. Spray your cast iron skillet with non-stick coating

3. Melt butter

4. In a bowl, combine buttermilk, sugar, salt, and whisked eggs

5. In a separate bowl, combine baking soda, AP flour, and cornmeal

6. Combine all your ingredients until it's smooth & thick

7. Pour into your cast iron and garnish with sea beans

8. Bake for 25-30 minutes

9. Once cooled, lather with boiled peanut compound butter and enjoy!