Mexicali Corn Bread

Mexicali Corn Bread
Mexicali Corn Bread

1/3 c unsweetened shredded
coconut or flakes
on the bottom of the pan.

Spoon mixture into the pan.
Press mixture with a spatula or back of a large spoon, making it thicker around the edges & thinner in the middle.

Bake uncovered at 350º for 40 - 45 min.

Loosen the bread from the pan by going around the pan with a sharp knife between the pan & the bread.

Cut into rectangles.

or cool down & refrigerate in an airtight container for up to 3 days.
or freeze.


(one of these whole grain flour options)
2 c wheat
2 1/2 c rice
2 2/3 c barley
3 c oat
1 1/3 c fresh or frozen corn,

thawed to room temperature
2 c cornmeal
or 10 small corn tortilla (blended
with the 2 1/4 c water below)
1/4 c diced fresh red bell peppers

or pimentos
or roasted red peppers
2 T onion flakes
1 1/2 t garlic powder
1 1/2 t onion powder
1 t cumin
1 t paprika
1/2 t sage
2 1/2 t salt

2 T virgin olive oil
2 - 2 1/2 T honey
2 1/4 c water

in a large bowl or mixer bowl.
Mix in a mixer or with a spatula.

Preheat oven at 350º
(breads need the oven preheated to turn out well)

To keep the bread from sticking, oil sides & bottom of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil