Hopi Blue Corn has been grown for thousands of years, and I love the fact that it’s an open pollinated, nutrient dense, highly digestible corn. We have been growing this corn on our farm for several years. The first year we didn’t get very good yields and most of the corn fell over. Over time I selected all the best ears from plants that were still standing and have been able to produce a very reliable, drought tolerant, and flavorful corn that rarely falls over. Praise the Lord.

Any flour or dent corn will work for this recipe, but we love the color and flavor of the blue corn best. We spread our grain-free, pastured (during the growing season) butter and top it off with our own maple syrup from silver maples located close to our farm.

As always it’s important to source quality ingredients for the best flavor, nutrients, digestibility, and energy promoting food.

Hopi Blue Corn Flour Cornbread

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Ingredients

  

• 6 cups corn flour
• 1 tbsp Real Salt
• 1 1/2 tsp baking soda (aluminum free)
• 6 eggs
• 2/3 cup honey or maple syrup
• 4 cups buttermilk or yogurt
• 3/4 cup melted butter

Instructions

 

• This recipe makes about 24 large corn muffins or 1 large glass baking dish.

  1.     Pre-heat oven to 350 degrees.

  2.     Grease a muffin pan or large glass baking dish.

  3.     Combine all the dry ingredients and stir to combine.

  4.     Add the rest of the ingredients and mix to combine.

  5.     Pour batter into muffin pans or baking dish until almost full.

  Bake at 350 for 25-30 minutes or until a toothpick comes out clean. You will need to bake this about 45 minutes to an hour if using the large glass baking dish.