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Thursday, October 25, 2012

Amazin' Maize 'n' Blue Cornbread

I'm VERY excited about today's post... you see, today marks the 2nd Annual Michigan vs. Nebraska Guest Post Exchange between myself and Mary at Food Floozie!  Not only will you get an amazing recipe from me on her site (click here) (and trust me, this is one you are not going to want to miss!!!)  BUT, you, my loyal readers are going to get an even MORE amazing recipe featured here from Mary!!!!  I could go on and on about how wonderful Mary is, how big her heart is, how wonderful all her recipes are... but I will just leave it with this.... you are soooo going to want to try this recipe!!!  Big thanks to Mary for continuing our tradition for yet another year!!  (Go big red!!)

First, I've gotta thank Jenn for joining me in our 2nd Annual Michigan-Nebraska (Nebraska-Michigan???) Guest Post Exchange - it's so much fun! 

Jenn is one of my very favorite people, not just a "blogging buddy." Her fabulous grillin' skills, the vibrant flavors she offers, the distinctive foods she encourages others to try (from tamales to wasabi to sriracha to tilapia) ... it all adds up to a blog that makes me hungry every time I stop by to visit. You'd think I'd learn not to do so first thing in the morning, when I haven't eaten breakfast, huh? 'Cause I inevitably want what Jenn is serving, and I don't have access to it ... major disappointment when everything always looks so good! But even more than the food, I come back to Jenn's Food Journey because of the wonderfulness that is JENN. The smile in her photo radiates as brightly as her heart, which shines even through a computer screen. And I am determined to get to the Memphis in May World Championship BBQ Cooking Contest (a.k.a.: The Super Bowl of Swine!) this spring, where my grill-master girl and I can finally meet and eat and have an adventure together! 

But in the meantime, there's a big football game on Saturday. And a big game requires the proper food. This is not the time for finger sandwiches or for salads. Nope. This is a time for chili, for ribs, for subs, for pizza, for burgers, for nachos ... for real food! And if you can tie in the theme of the game, or make a connection with the teams that are playing, all the better.

And so, I offer Amazin' Maize 'n' Blue Cornbread. I admit that's it's not exactly the supermodel of photogenic specimens, but it's a perfect accompaniment to some of that game food. And it features the team colors of my Michigan Wolverines ... it's perfect! Made with blue cornmeal and kernels of maize, otherwise known as "corn," this is ideal to serve to your favorite Michigan fans as they sing "Hail to the Victors" ... :)

Amazin' Maize 'n' Blue Cornbread 
1/8 cup bacon fat, at room temperature
1/8 cup shortening, at room temperature
1/4 cup butter, at room temperature
1/3 cup sugar
2 eggs
2/3 cup flour
1/2 cup blue cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 ounces Colby cheese, shredded
2/3 cup frozen corn

Preheat oven to 350F. Grease a 9" round baking pan. In a large bowl, cream together bacon fat, shortening, butter, and sugar. Stir in eggs. Add flour, cornmeal, baking powder, and salt; stir to combine. Stir in cheese and corn. Spread batter into prepared pan, and bake for 30 minutes or until cornbread is golden and a toothpick inserted into the center comes out clean. Serve topped with chili or shredded pork. And cheese - never forget the cheese!  Makes 12 servings.


StephenC said...

I can hardly wait to toast the Michigan victory. Wait just a minute, what's wrong with this picture?

Angie's Recipes said...

Blue cornmeal...I have never seen or had it before. The cornbread looks really tempting!

Cranberry Morning said...

What's football?? ;-)

My gang would love this.

Pam said...

I've never used blue cornmeal before... it looks tasty!

Sending good vibes to your team!

Lea Ann (Cooking On The Ranch) said...

That looks so good topped with Chili.

Inside a British Mum's Kitchen said...

Bacon fat? count me in!
Mary x

Pam said...

It sounds great! Corn bread is one of my favorites and now to find the blue cornmeal!

Anonymous said...

Yummy! I am going to make this and top it with Shrimp Etoufee, the kids will just die - they love cornbread! I guess since LSU has an off week, I will have to pull for Michigan or Nebraska... nah, I'll just have a beer and laugh at both of them! haha

Geaux Tigers!!

Jean | Delightful Repast said...

Well, Mary, you're sounding more like a little Southern gal with that bacon grease in your cornbread! I'm in!

Candace said...

I adore blue corn everything! This looks delicious! Memphis is one of my favorite cities so if you go try some barbacue, save some room and try the fried catfish at Blues City Cafe. It is ah-mazing!

Chris said...

We have blue corn meal! I just happened to buy it last month for making blue corn cakes.