Blue Corn Pan Bread
This traditional Native American dish uses blue cornmeal and sprouted wheat.
- Prep: 15 min
- Cook: 2 hr
- Total: 2 hr 15 min
- Servings: 12
- Cuisine: Native American
- Difficulty: Easy
Dietary
- Vegetarian
- Vegan
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sodium
- Low-Calorie
Tags
- bake
- comfort food
- budget-friendly
- sweet
Ingredients
- 3 cup water
- 2 cup blue cornmeal
- 1 cup yellow cornmeal
- 0.75 cup raisins
- 0.5 cup sprouted wheat
- 0.33 cup brown sugar (packed)
Instructions
- 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.
Notes
To sprout wheat: Wash untreated wheat grains; drain, but do not dry. Spread in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.
Nutrition (per serving)
- Calories: 231
- Protein: 5.5 g
- Carbohydrates: 49.5 g
- Fat: 2 g
- Fiber: 4.7 g
- Sodium: 14 mg
- Saturated Fat: 0.3 g
- Sugar: 13.8 g