In the Spirit of Bipartisan Co-operation

November 8th, 2012

Here is a recipe that blends like our political parties should…

 

                                              

 

Hopi Blue & Yellow Indian Corn Muffins

This is another lovely recipe from Meredith McCarty.  Great for breakfast or for serving with chili or any other dish that strikes your fancy.  Here are her notes: "The intriguing swirl of marbled color in this cornbread comes from a combination of blue and yellow cornmeal batters. Soymilk acts as a mild leavening agent in addition to the baking powder. You can also make this into cornbread and cooking it in cast-iron pans makes for the best crust."

Blue Cornmeal Batter:

3/4 cup blue cornmeal
3/4 cup whole wheat pastry flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
3 tablespoons light vegetable oil such as walnut or canola
3 tablespoons brown rice malt syrup, barley malt syrup, or pure maple syrup
1 cup soymilk

Yellow Cornmeal Batter:

3/4 cup yellow corn flour (preferred) or cornmeal

3/4 cup unbleached white pastry flour 
2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
3 tablespoons light vegetable oil (Spectrum walnut, etc.)
3 tablespoons brown rice malt syrup or pure maple syrup
1 cup soymilk

Kernels from one small ear of corn (optional, in season)

2 small serrano or jalapeno peppers, halved, seeded and very thinly sliced (optional, in season)

 

Preheat oven to 350°. Brush muffin tins with oil. Heat the muffin tin pan in the oven while you make the batter (this is an optional step).

To make each of the batters, in two bowls mix dry ingredients. Mix wet ingredients in separate bowls and gently whisk with dry ingredients. Batters should be thin and pourable.

Pour blue cornmeal batter into baking dish. Pour yellow batter on top. With a utensil, draw a large spiral through to the bottom of the batter. Bake until muffins tests done, 30 to 35 minutes.

Makes 12 muffins

Variation: for cornbread, bake for 30 to 35 minutes.

 

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