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NativeTech: Indigenous Food and Traditional Recipes
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Category : Grains & Breads       Region : Northwest       Rating : 4
Marble Cornbread

Contributor : Added by Administrator

Tribal Affiliation : WA state white (poss. some Swinomish) married to a Metis/Potowatomi

Orgin of Recipe : Offered by miz jones ...who altered long-time family cornbread recipe

Type of Dish : Contemporary & Traditional

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Ingredients

  • Sugar 1/3 c or honey, maple syrup, or a small mexican natural cane juice cake, etc.
  • Yellow corn flour 1/4 c
  • Yellow corn meal 1/2 c
  • Salt 1 tsp
  • Vegetable oil 1/4 c or more
  • Blue corn flour 3/4 c
  • Wheat flour 1/2 c
  • Baking powder 1 tsp
  • Baking soda 2 small pinches/ 1/2 tsp
  • 1 egg
  • Milk 1 c.

Directions

Mix dry ingredients other than corn - the baking powder, baking soda, salt, (sugar) and wheat flour in a bowl. In two other bowls put blue corn flour in one bowl and yellow corn flour and corn meal in another bowl. Add the wheat flour mixture to each corn bowl equally.

Grease a square cake pan, round cake pan or heavy iron frying pan. Start heating oven to 425 deg. If you like a crunchy crust start heating the fry pan in the oven.

Mix milk, egg, oil (honey or maple syrup)together. Grease your pan or drop some butter or shortening in your heating fry pan and swirl it around.

Pour half the liquid in yellow corn bowl and half into blue corn bowl. Blue corn bowl may need more liquid than yellow corn bowl.

Pour first one color and then the other into the pan. Zigzag and gently swirl with a spoon or knife so the colors mix some but stay distinct (you don't want green cornbread).

Bake in hot oven 425 deg. 25 minutes or until top is gently browned and sides have pulled away from pan.

When cut the inside will be bright blue and yellow! : )

Note: looks great to bring to potlucks etc. kids like it adults too. serve w/ butter and maybe some honey. Good with chili, and corn + beans = a complete protein (all the amino acids).

Go as light as possible on the leavening too much makes it bitter a couple-3 small pinches each baking powder and soda should do it if you use thinned yogurt or buttermilk instead of milk it should react with the soda to leaven to find blue corn flour - Bob's red mill brand or health food store corn flour same thing or Mexican section of grocery store or Mexican store where you can also get small cakes of dried cane juice - excellent taste and most natural sugar besides honey or maple syrup the idea is to make a bread with as little wheat/gluten as possible, most people do not tolerate gluten/wheat very well causes asthma etc.

I also hear that blue corn has much more calcium, protein etc. than yellow corn. Mexican corn flour treated with lime is also high in calcium

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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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