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Ingredients:
1 cup am blue cornmeal
1 cup am unbleached white flour
2 tsp non-alum baking powder
1/4 tsp sea salt (optional)
3/4 cup water (approximately)
1 tbsp honey (optional)
Instructions:
Mix dry ingredients in bowl, knead in water to make stiff dough. Coat
rolling pin with oil and roll out dough to 1/4 inch thickness on
lightly floured surface. Cut triangular pieces about the size of
sandwich bread slices, cut diagonally. Fry sopaipillas in several
inches of hot oil, pushing them under until they puff up like
pillows. Turn once. Remove and drain. Serve with honey and cinnamon.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 1
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Blue Corn Sopaipillas Recipe brought to you by Mexican Recipes To-Go
