Bi-Color Hopi Cornbread Recipe

Name: Bi-Color Hopi Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
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.
6
To make a design in the batter take a long skewer and make swirls in the batter.
7
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.
8
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.
9
Bon Appetit!

786

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Bi-Color Hopi Cornbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bi-Color Hopi Cornbread

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