Blue Corn Pan Bread

Blue Corn Pan Bread Recipe - Native American Cuisine

Region / culture: Native America, USA | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Blue Corn Pan Bread is a delightful and nutritious twist on traditional pan bread recipes. Incorporating the unique flavor and color of blue cornmeal, this recipe offers a rustic and wholesome bread that's perfect for any meal of the day. The addition of yellow cornmeal, raisins, sprouted wheat, and brown sugar creates a complex flavor profile and a tender texture that's sure to please. This guide will walk you through the history of the recipe, provide cooking tips and tricks, and delve into the nutritional benefits of this delicious bread.

History

The use of blue corn, also known as Hopi maize, dates back to the ancient Pueblo peoples of the Southwestern United States. Blue corn is prized for its higher protein content and distinctive sweet, nutty flavor compared to yellow or white corn. This Blue Corn Pan Bread recipe is inspired by traditional Native American and Southwestern cuisines, which often feature blue corn in various dishes, from tortillas to atole. By combining this ancient grain with modern baking techniques, this recipe offers a taste of history in every bite.

Ingredients

3 cups of water
2 cups of blue cornmeal (yellow may be used)
1 cup of yellow cornmeal
0.75 cup of raisins
0.5 cup of sprouted wheat
0.33 cup of brown sugar

How to prepare

Preheat the oven to 300°F (149°C).
Line a 8x8 inch cake pan with foil.
Bring a large pot of water to a boil.
Add each ingredient to the pot, one at a time.
Stir well until the mixture is smooth and pour it into the foil-lined cake pan.
Cover the pan with a piece of foil.
Bake for 2 hours.
The bread is done when a toothpick inserted in the center comes out clean.

To sprout wheat

Wash untreated wheat grains and drain them, but do not dry them.
Spread the grains in a single layer in shallow pans and cover them with damp cloths.
Keep the grains damp in a warm, dark place.

Variations

Consider adding nuts or seeds for extra texture and nutrition. Chopped walnuts or sunflower seeds make excellent additions. For a sweeter version, increase the amount of raisins or add dried cranberries.

Cooking Tips & Tricks

For the best results, ensure your blue cornmeal is finely ground. If you're using coarser meal, consider pulsing it in a food processor for a finer texture. When mixing your ingredients, add the water slowly to achieve the right consistency. The batter should be smooth but not too runny. Lastly, keeping the bread covered while baking helps to retain moisture, resulting in a soft, tender crumb.

Serving Suggestions

This bread pairs wonderfully with both sweet and savory toppings. Try it with a dollop of honey and butter for a simple treat, or use it as the base for an open-faced sandwich with avocado, tomato, and a sprinkle of salt.

Cooking Techniques

Baking the bread covered for the first half of the cooking time helps to trap steam, ensuring the bread remains moist. Uncovering it towards the end allows the top to develop a beautiful golden crust.

Ingredient Substitutions

For a gluten-free version, substitute the sprouted wheat with sprouted quinoa or another gluten-free grain. If blue cornmeal is unavailable, yellow cornmeal can be used, though the unique flavor and color of the bread will be altered.

Make Ahead Tips

This bread can be made ahead and stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Simply thaw and reheat in the oven before serving.

Presentation Ideas

Slice the bread and arrange it on a rustic wooden board for a simple yet elegant presentation. Garnish with fresh herbs or a dusting of powdered sugar for a sweet version.

Pairing Recommendations

Blue Corn Pan Bread pairs beautifully with hearty soups and stews, making it a perfect accompaniment for a comforting winter meal. It also complements salads and lighter dishes during warmer months.

Storage and Reheating Instructions

Store the bread in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in a preheated oven at 350°F (177°C) for about 10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Blue Corn Pan Bread contains approximately 200 calories. This makes it a suitable option for those monitoring their calorie intake, as it provides energy without being overly calorific.

Carbohydrates

A serving of Blue Corn Pan Bread contains approximately 45 grams of carbohydrates. The carbohydrates come from the blue and yellow cornmeal, which are whole grains, providing a good source of complex carbohydrates. These are essential for energy and maintaining healthy blood sugar levels.

Fats

This bread is low in fats, with each serving containing about 1.5 grams. The minimal fat content comes naturally from the grains and does not include any added fats, making it a heart-healthy option.

Proteins

Blue Corn Pan Bread offers a modest protein boost, with each serving containing approximately 5 grams of protein. The protein comes from the blue cornmeal and sprouted wheat, contributing to muscle repair and growth.

Vitamins and minerals

Blue cornmeal is rich in antioxidants, particularly anthocyanins, which give the corn its blue color. These antioxidants have numerous health benefits, including anti-inflammatory properties. Additionally, this bread provides essential minerals such as magnesium, phosphorus, and zinc, contributing to bone health and immune function.

Alergens

This recipe contains wheat, which is a common allergen. Individuals with gluten intolerance or celiac disease should avoid this bread or consider substituting the sprouted wheat with a gluten-free alternative.

Summary

Blue Corn Pan Bread is a nutritious option that provides complex carbohydrates, protein, and essential vitamins and minerals. It's low in fat and calories, making it a healthy addition to any meal. However, those with gluten sensitivities should be cautious due to the presence of wheat.

Summary

Blue Corn Pan Bread is a versatile and nutritious addition to any meal, offering a unique twist on traditional bread recipes. With its rich history, health benefits, and delicious flavor, it's sure to become a favorite. Whether you're a seasoned baker or new to the kitchen, this recipe is straightforward and rewarding to make.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. Blue Corn Pan Bread. The name alone intrigued me, as I had never heard of such a dish before. I was visiting my dear friend Maria in New Mexico, and she invited me into her kitchen to watch her make this traditional recipe.

Maria was a master in the kitchen, and her skills were unmatched. She had learned the art of cooking from her grandmother, who had passed down the recipes through generations. As I watched Maria mix the blue cornmeal with water, salt, and baking powder, I could see the love and care she put into each step.

I asked Maria where she had learned to make Blue Corn Pan Bread, and she told me that it was a recipe that had been passed down in her family for centuries. The blue cornmeal was a staple in New Mexican cuisine, and the bread was often served as a side dish with meals.

As the bread baked in the oven, the smell of toasting corn filled the air. Maria explained to me that the blue cornmeal was not only delicious, but it was also healthier than traditional cornmeal, as it contained higher levels of antioxidants and protein.

When the bread was finally ready, Maria sliced it into thick wedges and served it with a dollop of butter. The texture was dense and hearty, with a slightly sweet flavor that complemented the savory dishes we were enjoying.

I savored each bite of the Blue Corn Pan Bread, letting the flavors dance on my tongue. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Before I left New Mexico, Maria wrote down the recipe for me, explaining each step in detail. I thanked her profusely, promising to make the Blue Corn Pan Bread for my family back home.

When I returned from my trip, I gathered the ingredients and set to work in my own kitchen. I followed Maria's instructions carefully, mixing the blue cornmeal with water, salt, and baking powder until a thick batter formed.

As the bread baked in the oven, I could hardly contain my excitement. The aroma of toasting corn filled the air, and I knew that I had successfully recreated Maria's masterpiece.

When the bread was ready, I sliced it into thick wedges and served it to my family. Their eyes lit up with delight as they tasted the Blue Corn Pan Bread for the first time. They couldn't believe that I had made such a unique and delicious dish.

From that day on, Blue Corn Pan Bread became a staple in our household. I would make it for special occasions, or simply as a comforting side dish for weeknight dinners. Each time I made it, I would think back to my time in New Mexico, watching Maria create the dish with such skill and care.

Years passed, and I continued to make Blue Corn Pan Bread for my family and friends. The recipe became a cherished part of my culinary repertoire, a link to the rich culinary traditions of the Southwest.

I often think about Maria and the day she introduced me to Blue Corn Pan Bread. I am grateful for her generosity in sharing her family recipe with me, and I will always hold a special place in my heart for this unique and delicious dish.