Yummy Recipe for Blue and Yellow Indian Cornbread

Enjoy!



Hopi Blue & Yellow Indian Cornbread
------------------------------------------------------------------------

By Meredith McCarty, www.healingcuisine.com

Makes 16 servings

The intriguing swirl of marbled color in this cornbread comes from
a combination of blue and yellow cornmeal batters. The special
qualities of this recipe are the lack of dairy products and eggs
in a main dish that is attractive, light and delicious. Soymilk
acts as a mild leavening agent in addition to the baking powder.
Baking cornbread in cast-iron pans makes for the best crust.

Blue Cornmeal Batter:

3/4 cup blue cornmeal
3/4 cup whole wheat pastry flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
3 tablespoons light vegetable oil (I prefer Spectrum walnut oil)
3 tablespoons pure maple syrup, brown rice syrup or barley malt syrup
1 cup soymilk (I prefer Edensoy Original)

Yellow Cornmeal Batter:

3/4 cup yellow corn flour (preferred) or cornmeal
3/4 cup unbleached white pastry flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
3 tablespoons light vegetable oil
3 tablespoons pure maple syrup, brown rice syrup or barley malt syrup
1 cup soymilk
Kernels from one small ear of corn (optional, in season)
2 small serrano or jalapeno peppers, halved, seeded and very
thinly sliced (optional, in season)

1. Preheat oven to 350°. Brush a 2- or 2 1/2-quart baking dish or
a cast-iron skillet with oil. Heat the pan in the oven while you
make the batter (this is an optional step).

2. To make each of the batters, in two bowls mix dry ingredients.
Mix wet ingredients in separate bowls and gently whisk with dry
ingredients. Batters should be thin and pourable.

3. Pour blue cornmeal batter into baking dish. Pour yellow batter
on top. With a utensil, draw a large spiral through to the bottom
of the batter. Bake until cornbread tests done, 30 to 35 minutes.

Variation: Barbecue Beans and Cornbread Casserole: Visit Meredith's
website for this recipe that contains just 14% calories from fat.

For 16 servings, per serving:
Calories: 182 Protein: 4gm Saturated Fat: 0.4gm Fiber: 2.5gm
Carbohydrates: 27.4gm Fat: 6.4 gm Cholesterol: 0 Sodium: 178mg
Calories from Protein: 9% Calories from Fats: 31% Calories
from Carbohydrates: 60%

Comments

Post a Comment

I LOVE comments!!! Please feel free to comment on the post or just say, "Hi"!!!

Popular posts from this blog

No Run Mama: the tale (tail) of the broken butt

Suck it up, buttercup!