Bi-Color Hopi Cornbread - cooking recipe

Ingredients

FOR THE RED CORNMEAL BATTER
3/4 cup red cornmeal (or you can use blue if you like)
3/4 cup whole wheat pastry flour
2 teaspoons aluminium-free baking powder
1/4 teaspoon sea salt
3 tablespoons sunflower oil (or other light oil)
1 cup soymilk (unsweetened and plain)
1 cup pure maple syrup
1 (10 ounce) bag sweet corn (Divided in half and I used frozen and thawed it out)
1/8 teaspoon cayenne pepper
FOR THE YELLOW CORNMEAL BATTER
3/4 cup red cornmeal (or you can use blue if you like)
3/4 cup whole wheat pastry flour
2 teaspoons aluminium-free baking powder
1/4 teaspoon sea salt
3 tablespoons sunflower oil (or other light oil)
1 cup soymilk (unsweetened and plain)
1 cup pure maple syrup
1/8 teaspoon cayenne pepper

Preparation

Preheat your oven to 350'F. If you live high in the mountains at 5,000 feet like I do I turn my oven down to 325'F.
Spray a 9x9 inch pan with oil. You can also use a 2-2 1/2 quart dish or cast iron skillet. You can heat the cast iron skillet in the oven while you're preparing the batter if you want, but this is optional.
Make each of the dry ingredients in seperate bowls. Do the same with the wet ingredients. I mixed the wet into the dry using my little hand mixer.
Once the batters were mixed I divided the bag of thawed kernal corn in half and put 1/2 into the red batter and 1/2 into the yellow batter.
I put the red batter into the oiled baking dish, then poured the yellow on top. The batter should be thin and easy to pour.
To make a design in the batter take a long skewer and make swirls in the batter.
Bake for 30-35 minutes. Test with a long toothpick or wooden skewer for doneness. The skewer should come out dry when put in the middle of the bread.
Serve with a nice bowl of stew. You can also warn this up a little and put a dollup of your favorite buttery spread on it.
Bon Appetit!