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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and proud. This recipe was printed on the package of blue-corn meal I recently purchased. Ingredients:
1 cup blue cornmeal |
1/2 cup whole wheat pastry flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt (optional) |
1 tablespoon honey or 1 tablespoon maple syrup |
1 egg, beaten |
1/3 cup nonfat dry milk powder |
2/3 cup water |
1 tablespoon cooking oil |
Directions:
1. Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
2. Place the skillet in the oven while it preheats.
3. Preheat oven to 425°F.
4. In a medium size bowl, combine dry ingredients.
5. Combine liquids and slowly add to combined dry ingredients, mixing well.
6. Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.
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