Southwestern US · Breads & baking

Blue corn skillet bread

Name: Blue corn skillet bread
Prep time: 12 min
Cook time: 22 min
Total time: 44 min
Yield: 8 wedges
Cuisine: Southwestern US
Ingredients: 1 1/2 cups fine blue cornmeal; 1/2 cup (60 grams) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 2 tablespoons honey; 2 large eggs; 1 1/2 cups whole buttermilk; 6 tablespoons unsalted butter, divided

A nutty blue-corn quick bread with a crisp buttered skillet edge and tender buttermilk crumb.

About 45 minTotal

About 35 minActive

$$Cost

EasyDifficulty

Makes 8 wedges

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 8 wedges

1 1/2 cups fine blue cornmeal
1/2 cup (60 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons honey
2 large eggs
1 1/2 cups whole buttermilk
6 tablespoons unsalted butter, divided

Instructions

Place a in the oven and heat to 425°F. Whisk blue cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
Whisk honey, eggs, and buttermilk in another bowl. Melt 4 tablespoons butter and whisk it slowly into the wet mixture.
Carefully remove the hot skillet, add remaining 2 tablespoons butter, and swirl to coat. Fold wet ingredients into dry only until no dry pockets remain; the batter should retain small lumps.
Pour immediately into the sizzling skillet and bake 19 to 23 minutes until the edges pull away and a center tester shows moist crumbs but no raw batter.
Rest 10 minutes, cut in wedges, and serve warm. Expect the baked color to range from slate blue to purple-gray depending on the cornmeal and batter acidity; color variation is natural, not a doneness signal.

New Mexico and the Pueblo SouthwestSouthwestern United States · contemporary adaptation using culturally significant blue corn

From the table

About this recipe

Blue corn has deep cultural, agricultural, and ceremonial significance among Pueblo communities of the Southwest. New Mexico State University documents blue corn as an important Pueblo crop used in foods including tortillas, piki, gruels, drinks, and other preparations; those specific traditions should not be collapsed into generic “Southwestern” branding.

This skillet loaf is therefore labeled as a contemporary adaptation, not as a traditional Pueblo recipe. It combines fine blue cornmeal with the buttermilk-and-cast-iron structure of an American cornbread, while preserving blue corn’s nutty flavor and explaining that its baked color naturally shifts with the corn and batter acidity.

Sources

Dinner does not stop at the recipe