This recipe is part of the “Indigikitchen On the Road” series funded in part through the MIT Solve Indigenous Communities Fellowship and the Robert Wood Johnson Foundation Culture of Health Leaders Fellowship. This submission is from Teresa Romero on Chumash territory. Teresa encourages everyone to eat more traditional foods and to work to eliminate wheat flour and refined sugar from their diets. This recipe can be made as muffins if you prefer.
Mesquite Blue Cornbread
- 2 eggs
- 4 Tbsp avocado oil can substitute coconut oil
- 1 1/2 cups coconut milk can substitute other milk
- 1 1/2 cups blue corn meal any corn meal will work
- 1 cup mesquite flour
- 2 tsp baking powder
- 1 tsp salt
- Preheat oven to 375 °F
- In one bowl, stir together eggs, milk, and oil
- In a separate bowl, mix blue cornmeal, mesquite flour, salt, and baking powder.
- Combine the wet and dry ingredients thoroughly and pour into a parchment paper lined baking pan. (You can use a cast-iron or glass pan for this.)
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for about 5 minutes before cutting. Serve warm and enjoy!