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Recipe Name: American Indian Hopi Blue Corn Mush "savory Way" Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 6

1 Quart(s) Water
1 1/2 Cup(s) Blue cornmeal
Oil, for frying
Bring water to a boil in a saucepan, add salt to taste, and whisk in
the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or
until it tastes done. The coarser the meal, the longer it will take.
Pour the cooked cereal onto a cookie sheet or into a bread pan and set
it aside to cool for an hour or so or until firm. Once it has cooled,
slice it into pieces for frying. Fry the slices in butter or oil in a
nonstick pan until lightly crisped on both sides. If this is to be
eaten as a savory, sprinkle a little red chili or paprika on top just
before serving. This is cooked like cornmeal mush, molded in a bread
pan, and then sliced and fried. It is delicious with a clear corn
flavor and odd purple-blue color. It's good with eggs and bacon, or
with butter. Deborah Madison, "The Savory Way", Posted by Dorothy Hair
Posted to MC-Recipe Digest by Nancy Berry <> on May
15, 1998

Nutrition (calculated from recipe ingredients)
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 53.2mg
Potassium: 1.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

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