Blue Corn Pan Bread
This traditional Native American dish uses blue cornmeal and sprouted wheat. Many health benefits have been noted for different sprouted grains, and the ingredient can be purchased already sprouted or you can sprout the wheat on your own at home.
contains gluten
Ingredients
US
Metric
- 3 cups water
- 2 cups blue cornmeal (yellow may be used)
- 1 cup cornmeal (yellow)
- 3/4 cup raisins
- 1/2 cup sprouted wheat
- 1/3 cup brown sugar (packed)
Steps
- Wash hands with soap and water.
- Preheat oven to 300 °F. Line 8x8 inch cake pan with foil.
- Bring water to boil in a large pot. Add each ingredient, one at a time.
- Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of aluminum foil.
- Bake for 2 hours. Bread is done when toothpick inserted in center comes out clean.
This is a variation — USDA MyPlate edition. Base recipe: Blue Corn Pan Bread →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 181 |
|---|---|
| Protein | 4.0 g |
| Fat | 2.0 g |
| Carbs | 40.0 g |
| Fiber | 3.0 g |
| Sodium | 11 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)