food
Purple Corn 101
Used for centuries in South America and more nutritious than its yellow cousin, here's purple corn 2 ways.
food
Purple Corn 101
Used for centuries in South America and more nutritious than its yellow cousin, here's purple corn 2 ways.
Ingredients
- 1 cup purple cornmeal
- ½ cup sweet rice flour
- ½ cup white rice flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup honey
- ¾ cup buttermilk
- 2 eggs
- 2 tbsp salted butter, melted
Steps
- Preheat the oven to 350ºF. In a bowl, first combine the dry ingredients, and then add the wet ingredients. Stir until well mixed.
- Pour the batter into a greased cast iron skillet or baking pan. Bake for 30-35 minutes, or until lightly golden brown. Test doneness by inserting a toothpick into the center, it should come out clean.
- Remove the skillet or pan, and place on a wire rack to cool before slicing.
Ingredients
- 1 (15 ounces) package dried purple corn
- 1 gallon plus 2 cups water
- 1 whole pineapple
- 4 cinnamon sticks
- 2 tsp cloves
- 1 Granny Smith apples
- 2 limes
- agave to taste
- Pisco to taste, if desired
Steps
- Thoroughly wash the pineapple, and then remove and reserve rind and core. Dice the flesh, and freeze for serving later. Quarter one apple.
- Fill a large pot with water and add the purple corn, pineapple rind and core, cinnamon, cloves, and the quartered apple. Once it all comes to a boil, cover and reduce to a simmer for 30 minutes. Set aside and allow to cool.
- Strain the liquid into a large bowl, and stir in agave while still warm. Allow to cool completely before adding freshly squeezed lime juice.
- Transfer to a large pitcher and refrigerate until completely chilled. To serve, add some dice apples to each glass.