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.
INGREDIENTS
NutritionFOR THE RED CORNMEAL BATTER
- 3⁄4
- 3⁄4
- 2teaspoons aluminium-free baking powder
- 1⁄4teaspoon sea salt
- 3tablespoons sunflower oil (or other light oil)
- 1
- 1cup pure maple syrup
- 1(10 ounce) bag sweet corn (Divided in half and I used frozen and thawed it out)
- 1⁄8teaspoon cayenne pepper
FOR THE YELLOW CORNMEAL BATTER
- 3⁄4
- 3⁄4
- 2teaspoons aluminium-free baking powder
- 1⁄4teaspoon sea salt
- 3tablespoons sunflower oil (or other light oil)
- 1
- 1cup pure maple syrup
- 1⁄8teaspoon cayenne pepper
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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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