• 1¾ cups blue cornmeal
• ½ cup yellow cornmeal
• 1 1/3 cups cold water
• 3 cups boiling water
• ¼ cup bulghur wheat
• ¼ cup raisins
• ¼ cup brown sugar

1. In a large bowl, combine the two types of cornmeal.
2. Slowly add the cold water to the cornmeal mixture, stirring to avoid lumps. Mix well.
3. Slowly add the boiling water to the cornmeal mixture, stirring to avoid lumps.
4. Add the bulghur wheat, raisins and brown sugar, and mix well.
5. Line an 8 x 8 inch baking pan with foil. Pour the batter on top of the foil. Cover with more foil and bake at 250° for 4 hours. Remove the foil cover and bake an additional 30 minutes. Cake will be very moist, similar to densely cooked cereal.
6. Cut cake into 9 squares.

From Flavors of Fiesta by University of Illinois Extension