Blue Corn Pan Bread
This traditional Native American dish uses blue cornmeal and sprouted wheat. Many health benefits have been noted for different sprouted grains, and the ingr.
Ingredients
- 3 cups water
- 2 cups blue cornmeal (yellow may be used)
- 1 cup yellow cornmeal
- 3/4 cup raisins nutrition facts
- 1/2 cup sprouted wheat
- 1/3 cup brown sugar (packed) nutrition facts
"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.
Nutrition facts per serving
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 181 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 0 g | 0% |
| Cholesterol | not reported | |
| Sodium | 11 mg | 0.5% |
| Total carbohydrates | 40 g | 15% |
| Dietary fiber | 3 g | 11% |
| Total sugars | 12 g | |
| Added sugars | 6 g | 12% |
| Protein | 4 g | 8% |
| Vitamin D | not reported | |
| Calcium | 15 mg | 1% |
| Iron | 1 mg | 6% |
| Potassium | 196 mg | 4% |
Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.
MyPlate food groups per serving
- Grains: 2 ounces
Directions
- 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.
Notes
To sprout wheat: Wash untreated wheat grains; drain, but do not dry. Spread in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.
Source
A River of Recipes: Native American Recipes Using Commodity Foods USDA Food Distribution Program on Indian Reservations
Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/blue-corn-pan-bread, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.
General nutrition information, not medical advice.