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

  1. Preheat the oven to 350ºF. In a bowl, first combine the dry ingredients, and then add the wet ingredients. Stir until well mixed.
  2. 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.
  3. 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

  1. Thoroughly wash the pineapple, and then remove and reserve rind and core. Dice the flesh, and freeze for serving later. Quarter one apple.
  2. 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.
  3. Strain the liquid into a large bowl, and stir in agave while still warm. Allow to cool completely before adding freshly squeezed lime juice.
  4. Transfer to a large pitcher and refrigerate until completely chilled. To serve, add some dice apples to each glass.