Bi-Color Hopi Cornbread

READY IN: 55mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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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