Bi-Color Hopi Cornbread
"I made this recipe because we are having a Mexican Stew for supper. This is probably the lightest cornbread I've ever eaten, and it looks pretty too due to the contrasting colors of the cornmeal. I used red because we grew red Hopi corn last year and I just ground it into a fine flour in my Vitamix Blender. The batters for both are identical except the cornmeal colors are different."
photo by Chef Joey Z.
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
16
ingredients
-
FOR THE RED CORNMEAL BATTER
- 3⁄4 cup red cornmeal (or you can use blue if you like)
- 3⁄4 cup whole wheat pastry flour
- 2 teaspoons aluminium-free baking powder
- 1⁄4 teaspoon sea salt
- 3 tablespoons sunflower oil (or other light oil)
- 1 cup soymilk (unsweetened and plain)
- 1 cup pure maple syrup
- 1 (10 ounce) bag sweet corn (Divided in half and I used frozen and thawed it out)
- 1⁄8 teaspoon cayenne pepper
-
FOR THE YELLOW CORNMEAL BATTER
- 3⁄4 cup red cornmeal (or you can use blue if you like)
- 3⁄4 cup whole wheat pastry flour
- 2 teaspoons aluminium-free baking powder
- 1⁄4 teaspoon sea salt
- 3 tablespoons sunflower oil (or other light oil)
- 1 cup soymilk (unsweetened and plain)
- 1 cup pure maple syrup
- 1⁄8 teaspoon cayenne pepper
directions
- Preheat your oven to 350'F. If you live high in the mountains at 5,000 feet like I do I turn my oven down to 325'F.
- Spray a 9x9 inch pan with oil. You can also use a 2-2 1/2 quart dish or cast iron skillet. You can heat the cast iron skillet in the oven while you're preparing the batter if you want, but this is optional.
- Make each of the dry ingredients in seperate bowls. Do the same with the wet ingredients. I mixed the wet into the dry using my little hand mixer.
- Once the batters were mixed I divided the bag of thawed kernal corn in half and put 1/2 into the red batter and 1/2 into the yellow batter.
- I put the red batter into the oiled baking dish, then poured the yellow on top. The batter should be thin and easy to pour.
- To make a design in the batter take a long skewer and make swirls in the batter.
- Bake for 30-35 minutes. Test with a long toothpick or wooden skewer for doneness. The skewer should come out dry when put in the middle of the bread.
- Serve with a nice bowl of stew. You can also warn this up a little and put a dollup of your favorite buttery spread on it.
- Bon Appetit!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
