Week 40: Blue Cornbread

10 Oct

Wow! I can’t believe it’s week 40! Not only does that mean that is year of food exploration is almost over, but that means that it’s nearly the end of the year, and Thanksgiving and the holidays are just around the corner. That went by fast!

This week my book club met for our monthly brunch and book chat. I love my book club because we are awesome: 1) everyone is into the book club, which is great because then you don’t have people who don’t want to read the book or who can’t ever make time to get together 2) we have pretty similar taste in books, but usually have some really good differing opinions about the books we read 3) it’s miraculously easy for us to decide on our next book 4) all the girls are super cool and fun and smart and I love them. End of book club rant.

Anyway, we met at Masa in the South End. Their brunch is a steal because you get an “appetizer”  choice (fruit, granola or plantains), an entree (eggs with chorizo and cheese, huevos rancheros, eggs benedict, or chocolate chip pancakes), plus coffee or tea for $7.95! I mean, that is just crazy cheap! They also give you a basket of cornbread, which comes with three different types of butter and spreads. I wanted to try the blue cornbread because I’d never had it before.

Blue corn, or maize, is most known for its connection to the culture and life of Southwestern American Indians. According to wikipedia, blue corn was originally grown by the Hopi and is still today an essential part of Hopi dishes like piki bread. Blue corn “has several nutritional advantages over standard yellow or white corn varieties. It contains 20% more protein and has a lower glycemic index than white corn. When used to make tortillas, blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source.”

The blue corn bread was delicious, although I thought it tasted just like yellow corn bread. But it seems that it’s a bit more nutritious, so of course I’m on board with blue corn instead of yellow. You know what I’ll be making next time we have some vegetarian chili!

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