Bi-Color Hopi Cornbread
55 mins (prep 25, cooking 30)
11 ingredients
16 servings
I made this recipe because we are having a Mexican Stew for supper. This is probably the lightest cornbread I've ever eaten, and it looks pretty too due to the contrasting colors of the cornmeal. I used red because we grew red Hopi corn last year and I just ground it into a fine flour in my Vitamix Blender. The batters for both are identical except the cornmeal colors are different.

Categories:  <-60-mins , egg-free , quick-breads , number-of-servings , free-of... , breads , time-to-make , for-large-groups ,
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Serving Size (38.28 g)
Servings 16
Amount per Serving
Calories 63.98 Calories from Fat 55.53
% Daily Value *
Total Fat 6.17g 151.87%
Saturated Fat 0.63g 50.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 138.0mg 92.0%
Total Carbohydrate 1.49g 7.97%
Dietary Fiber 0.15 g 9.86%
Sugars 0.78 g %
Protein 0.91g 29.2%
Vitamin A 131.08IU% Vitamin C 2.21mg%
Calcium 110.14mg% Iron 0.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
red, cornmeal, whole wheat pastry flour, pure maple syrup, sweet corn, red, cornmeal, whole wheat pastry flour, pure maple syrup