Blue Cornbread And Red Chile Butter Recipe

• 1/2 lb unsalted butter - (2 sticks) room temperature
• 2 c. coarsely-grnd blue cornmeal
• 2 c. all-purpose flour
• 2 Tbsp. baking pwdr
• 2 lrg Large eggs lightly beaten
• 1 tsp salt
• 2 c. buttermilk
• 8 Tbsp. unsalted butter - (1 stick)
• 1 x canned chipotle
• 1 x garlic clove
• 2 Tbsp. minced red onion Salt to taste Freshly-grnd black pepper to taste

1. Blue Cornbread: Preheat oven to 400 degrees.
2. In a food processor, combine the butter, cornmeal, flour, baking pwdr, Large eggs, and salt.
3. Process 20 to 30 seconds, till just mixed.
4. You may have to do this in 2 batches.
5. Pour in the buttermilk and process for 20 seconds more.
6. Pour into a buttered 12- by 12-inch pan, and bake for 40 to 45 min, till hard to the touch and golden brown.
7. Cut into squares.
8. Serve warm with Red Chile Butter.
9. Red Chile Butter: In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste.
10. Process till completely mixed.
11. Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or possibly waxed paper, leaving a 1-inch border.
12. Roll up the butter in the paper to make a log.
13. Chill at least 1 hour.
14. This recipe yields 8 servings.

butter, cornmeal, flour, baking pwdr, eggs, salt, buttermilk, butter, chipotle, garlic, red onion

Taken from cookeatshare.com/recipes/blue-cornbread-and-red-chile-butter-87522 (may not work)