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Blue Corn and Jalapeno Skillet Bread

Jane ButelThis recipe has been reproduced with the kind permission of Jane Butel and comes from her latest book Real Women Eat Chile.

Often credited with starting the Tex-Mex mania, Jane Butel published her first cookbooks on New Mexican and American Mexican food in the 1960s. Sixteen cookbooks later, her books and her Cooking School in Albuquerque, which Bon Appetit called among "the best in the US", bring you all there is to know and love about this cuisine.

Jane is an internationally recognized authority on the regional cooking of the American Southwest. The daughter and granddaughter of accomplished home economists, she is a cookbook author, teacher and television personality.

Her interest in Southwestern cooking predates its current widespread popularity by decades. She was the first to write about the cooking style that evolved in the Southwestern border area and is credited with starting the USA's love affair with this cuisine.

Jane operates her own site-based Cooking Schools, which have been recognized far and wide for their quality of instruction. Jane's Cooking School specializes in week long and weekend full participation classes on New Mexican and Southwestern cooking - to find out more click here.

The best blue cornmeal is blue corn flour and is smoked in adobe ovens and then lava-wheel ground to a fine flour consistency. With the popularity of blue corn, a lot of blue corn on the market is "filled" or blended with white or yellow corn. For the best flavor, buy pure blue corn flour, if it is available. The moist quality of this bread has long made it a favorite with campers and picnickers.


1 cup blue cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoons salt
2 eggs
1/2 cup (1 stick) butter or margarine, melted
1 cup dairy sour cream
2 cups cooked or canned whole-kernel corn, drained
1/4 pound Monterey Jack cheese or Cheddar cheese, or a combination sliced 1/4 inch thick
1/4 cup sliced jalapeno chiles, either pickled or fresh


  • Preheat oven to 375°F.
  • Place the butter in the oven while it heats for about 3 minutes or until it is melted.
  • Mix the dry ingredients together and make a well in the center.
  • Beat the eggs. Add eggs, melted butter and sour cream to dry ingredients and blend thoroughly.
  • Fold in corn kernels.
  • Pour about a third of the batter into the prepared pan. Cover with the sliced cheese and chiles. Pour the remaining batter over cheese and chiles and smooth to cover the filling.
  • Bake 30 to 40 minutes or until golden and a wooden pick inserted in the center comes out clean.
  • Serve warm.

Makes: 9 - 12

Jane Butel

Reprinted with permission from Jane Butel's Southwestern Kitchen