Red Cornmeal, Supai, (Stone Milled & Parched)
The Supai Red Corn is native to the Havasupai tribe located in the Supai village near the Grand Canyon in Northern Arizona. This is a parching corn-harvested, dried, parched to preserve and stored to be milled as needed.
Preheat oven to 400° F. Butter bottom and sides of 8"round pan. Combine 1cup corn meal, 1cup milk, 1 egg, 1/3cup oil and 2-4 Tbsp agave in a Bowl. In a separate bowl mix 1 cup wheat or white flour,1Tbsp baking powder and 1/2tsp salt and add the wet mix combine until well mixed. Bake for 20-25 minutes or until done.
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Red Cornmeal, Supai, (Stone Milled & Parched)
Red Cornmeal, Supai, (Stone Milled & Parched)
The Supai Red Corn is native to the Havasupai tribe located in the Supai village near the Grand Canyon in Northern Arizona. This is a parching corn-harvested, dried, parched to preserve and stored to be milled as needed.
Preheat oven to 400° F. Butter bottom and sides of 8"round pan. Combine 1cup corn meal, 1cup milk, 1 egg, 1/3cup oil and 2-4 Tbsp agave in a Bowl. In a separate bowl mix 1 cup wheat or white flour,1Tbsp baking powder and 1/2tsp salt and add the wet mix combine until well mixed. Bake for 20-25 minutes or until done.
Original: $11.99
-65%$11.99
$4.20Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Supai Red Corn is native to the Havasupai tribe located in the Supai village near the Grand Canyon in Northern Arizona. This is a parching corn-harvested, dried, parched to preserve and stored to be milled as needed.
Preheat oven to 400° F. Butter bottom and sides of 8"round pan. Combine 1cup corn meal, 1cup milk, 1 egg, 1/3cup oil and 2-4 Tbsp agave in a Bowl. In a separate bowl mix 1 cup wheat or white flour,1Tbsp baking powder and 1/2tsp salt and add the wet mix combine until well mixed. Bake for 20-25 minutes or until done.
