Southern US · Breads

Blue Cornbread Inside Corn Husks

Loria Stern

by Loria Stern

Eat Your Flowers

https://www.loriastern.com/recipes/blue-cornbread
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Blue cornbread baked inside corn husks — a rustic, symbolic twist on a seasonal staple. Using blue cornmeal, which holds deep cultural significance for many Indigenous communities, this recipe celebrates both culinary tradition and connection to the land. I use corn husks rather than parchment paper for baking, as I’m super into this baking technique atm. The husks bake the bread perfectly and let it slide easily out of the pan. Arranging corn shards on top creates a super artistic, beautiful, and mouthwatering statement piece fit for any gathering.


I love making this at the height of summer when corn is sweet and abundant, but it also pairs beautifully with Thanksgiving foods. For a fall version, skip the fresh corn topping and use dried tamale husks or parchment instead — the result is just as delicious!

Tastes
Colors
Techniques
DietaryGluten-Free · Soy-Free · Nut-Free · Allium-Free* · Sesame-Free · Vegetarian
Yield1 (9–10-inch) cornbread
Serves10 (1 slice)
TimeActive 40m · Inactive 25m · Total 1h 5m

Ingredients

4 ears Cornhusks reserved
1 cup Cornmeal120 g, blue
⅓ cup Light Brown Sugar67 g
1 cup Buttermilk240 ml, room temp
½ cup Butter, Unsaltedmelted, 113 g, and slightly cooled
1 Jumbo Egg
2 Tbsp Jalapeño Peppers or Green Onions(optional)
3 Tbsp Buttermelted

Sourcing Tips

When I created this recipe, I was living in LA, where Masienda was my go-to for blue cornmeal. Since moving to Austin, I’ve fallen hard for Barton Springs Mill Hopi Blue Cornmeal. With its vivid blue-purple hue and sweet, classic corn flavor, it gives exactly the kind of beauty-meets-flavor moment I’m drawn to—local, botanical, full of personality.

For a quick buttermilk substitute: Mix ¾ cup milk (or half-and-half or heavy cream) with ¼ cup fresh lemon juice (or white or apple cider vinegar). Let it sit for 5 minutes before using.

Instructions

••
COOK THE CORN: Shuck the corn, reserving the largest husks to line the pan. Place the shucked corn in a large sauté pan with a lid and add about ½ cup water (enough for 1–2 inches depth). Bring to a boil, then cover and reduce to a simmer. Cook for 25 minutes or until corn is soft. Make sure to check the water level and add more if the water evaporates.
PREPARE THE PAN: While the corn cooks, line a 9–10-inch cake pan or cast iron skillet with the husks, overlapping them so the baking pan doesn’t show. Place a smaller pan or plate on top to help them stay flat while you prepare the batter.
PREHEAT OVEN TO 400 °F: Heat oven to 400 °F with the rack in the center.
CUT CORN OFF THE COBS: Drain and let the corn cool slightly, then slice the kernels off in large shards. As you cut, some will fall as individual kernels—measure about ½ cup of those for the batter and reserve the larger shards for topping.
MAKE THE BATTER: In a large bowl, whisk together the blue cornmeal, flour, baking powder, baking soda, salt, and brown sugar. Create a well in the center and add the buttermilk, melted butter (first measurement), and egg. Fold gently until mostly combined. Fold in the 1/2 cup reserved cooked corn kernels and any optional mix-ins (scallions or jalapeños) just until evenly distributed. Don’t overmix—the batter should look thick and slightly textured, not smooth.
ASSEMBLE AND BAKE: Pour the batter into the husk-lined pan, smoothing the top with a rubber spatula. Arrange the reserved cooked corn shards over the surface, then drizzle with the remaining melted butter. Bake for 30 minutes, or until golden brown and the center is cooked through. Allow to cool slightly before slicing.
Finished cooking?

Serving & Keeping

Serve: Room Temp, Warm
Keeps: Store covered at room temperature for up to 2 days, or refrigerate up to 5 days. Rewarm briefly in a 350°F oven to restore texture.