Campfire blue cornbread (gluten free, no egg)

Blue corn is magical. And it is one of my favorite southwestern foods. Here is a blue corn bread that bobs a respectful knee to scones, Navajo/Diné kneel down bread, and tamales. It is a little different from any of those: kneeldown bread calls for fresh corn, and tamales call for nixtamalised cornmeal (masa harina, masarina, etc etc) and those are both wonderful dishes ... but they get made in bulk, and call for things I didn't have to hand (juniper ash and lard, respectively) besides I wanted something different, and also to find a way of really appreciating the roasted blue cornmeal I bought on a warm August Saturday at Tségháhoodzání/Window Rock. Phew, take a breath.

Tastes - phenomenal. So much better than it looks. And look ma! no wheat.

Campfire blue cornbread

Serves 2 - 4 depending on what else is on the menu. You can multiply the recipe.

4 dried corn husks (or cedar cooking paper or, I suppose if you really must, oiled tin foil sheets about 8 by 6 inches). String or twine for tying - soak this too.

3/4 cup cornmeal (blue, if you're lucky enough to have it. Not masa harina)
3 T dried chopped chives
3/4 tsp xanthan gum
1 tsp baking powder
1 tsp salt
2 tsp dried herbs: parsley, savory, chervil
generous pinch of chipotle powder
3 T butter, not too warm, cut in little pieces

Preparation

1. Put the corn husks to soak.
   I took these camping, so I soaked the corn husks in a big ziploc bag with a little water and all the air removed. Cedar papers also need soaking, though not for long. Obviously tin foil does not.



Ready to mix. Open air cooking is more fun.

2. Put the dry ingredients all together in a bowl. Add the butter and rub it in until the cornmeal feels almost clumpy and there are no bits of butter. You know, the usual way. You can stop here and transport the dry mix. Don't let it get too hot, but it does not need refrigeration. 

When ready to cook

1. You will need hot coals. (Or - boring! - an oven at 400 F)
2. Drain the corn husks. Strip a narrow (no more than 1/2 inch wide) piece from each to make a tie. Set aside. 
3. Dump the dry mix into a pan or bowl or even onto a board. Add enough water to make a damp dough that is not quite floppy. Mix until there is no dry cornmeal. Divide in 4 (or more if you multiplied the recipe, of course.) 
4. Put a portion of dough onto the middle of a corn husk. Gently shape into a very rough cylinder. Do not spread it to the edges. Fold the sides of the husk over to make a sort of cone. The bottom of the cone should be empty if you put the mixture in the middle. Now fold up the bottom of the cone, and use a corn husk strip to tie gently round the fattest part. The top is open, that's fine. 
5. When they're made, set them on the coals. If the husk chars too much, turn them over or move them a bit further away. Cook until the mixture springs back lightly from your enquiring fingertip. Or, I guess, about 12 minutes on the oven rack. 
6. Peel off the corn husk and eat. Preferably with chile. The sun should be setting over the desert for best effect. 

Credit where it's due: Navajo Recipes Kneel down bread