Ingredients
3 cups water
2 cups blue cornmeal (yellow may be used)
1 cup cornmeal (yellow)
3/4 cup raisins
1/2 cup sprouted wheat
1/3 cup brown sugar (packed)
Steps
Wash hands with soap and water.
Preheat oven to 300 °F. Line 8x8 inch cake pan with foil.
Bring water to boil in a large pot. Add each ingredient, one at a time.
Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of aluminum foil.
Bake for 2 hours. Bread is done when toothpick inserted in center comes out clean.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 181 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | N/A |
| Sodium | 11 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Total Sugars | 12 g |
| Added Sugars included | 6 g |
| Protein | 4 g |
| Vitamin D | N/A |
| Calcium | 15 mg |
| Iron | 1 mg |
| Potassium | 196 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Blue Corn Pan Bread. Recipe source: A River of Recipes: Native American Recipes Using Commodity Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.