Bi-Color Hopi Cornbread
Ready In: 55 mins
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!
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