Serves 12
231 cal · 130 min
Blue Corn Pan Bread
Recipe GLPR88cd3585dd5c63
A hearty, moist corn bread made with a blend of blue and yellow cornmeal, enriched with sprouted wheat, plump raisins, and brown sugar. Baked low and slow until golden, this rustic loaf has a tender crumb and subtle sweetness. Perfect for breakfast or as a side to any meal.
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Ingredients
3 cups water
2 cups blue cornmeal
1 cup yellow cornmeal
¾ cup raisins
½ cup sprouted wheat
⅓ cup packed brown sugar
Directions
Thoroughly wash your hands with soap and warm water.
Preheat your oven to 300°F. Line an 8x8-inch cake pan with aluminum foil, allowing some overhang for easy removal later.
Pour the water into a large pot and bring it to a rolling boil over high heat.
Reduce heat to medium. Add the blue cornmeal to the boiling water and stir constantly. Once fully incorporated and smooth, add the yellow cornmeal and continue stirring until combined.
Add the raisins and sprouted wheat to the mixture, stirring well.
Stir in the packed brown sugar until completely dissolved and the entire batter is smooth with no lumps.
Pour the batter into your prepared foil-lined pan, spreading it evenly.
Cover the pan tightly with a sheet of aluminum foil.
Bake in the preheated 300°F oven for 2 hours until the bread is set and firm.
The bread is done when a toothpick or skewer inserted into the center comes out clean with no wet batter clinging to it. Remove from the oven and allow to cool in the pan before serving.
