Cooking at Home – Blue Corn Bread | Kiowa County Press

Blue Corn Bread – USDA

Makes: 12 servings

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 yourself at home.

Ingredients

  • 3 cups of water
  • 2 cups blue cornmeal (yellow can be used)
  • 1 cup cornmeal (yellow)
  • 3/4 cup raisins
  • 1/2 cup sprouted wheat
  • 1/3 cup brown sugar

directions

  1. Wash hands with soap and water.
  2. Preheat the oven to 300 degrees. Line an 8 x 8 inch cake pan with foil.
  3. Bring water to a boil in a large saucepan. Add each ingredient, one at a time.
  4. Mix well until the mixture is smooth and pour into a foil-lined cake pan. Cover with a piece of aluminum foil.
  5. Bake for 2 hours. The bread is done when a toothpick inserted in the center comes out clean.

Remarks

To germinate wheat: Wash untreated wheat kernels; drain but do not dry. Spread in a single layer in shallow pans and cover with damp kitchen towels. Keep moist in a warm, dark place.

Source: A river of recipes: Native American recipes using staple foods, USDA Food Distribution Program on Indian Reservations (FDPIR)

Nutrition information

Portion: 1 piece approx. 2×2.5″, 1/12 of the recipe (111g)

Nutrients

Rising

total calories

182

Total fat

2g

Saturated fat

0g

Cholesterol

N / A

Sodium

11mg

Carbohydrates

40g

Alimentary fiber

3g

Total sugars

12g

Added sugars included

6g

Protein

4g

Vitamin D

N / A

Calcium

15mg

The iron

1mg

Potassium

196mg

About Florence M. Sorensen

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