Ingredients
- 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
Directions
- In a large bowl, combine the two types of cornmeal.
- Slowly add the cold water to the cornmeal mixture, stirring to avoid lumps. Mix well.
- Slowly add the boiling water to the cornmeal mixture, stirring to avoid lumps.
- Add the bulghur wheat, raisins and brown sugar, and mix well.
- 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.
- Cut cake into 9 squares.
Image
Prep Time
10 min
Nutrition Facts
- Servings: 9
- Serving Size: one 2½ x 2½ inch square
- Calories: 200
- Calories from Fat: 0
- Total Fat: 0
- Cholesterol: 0 mg
- Sodium: 0 mg
- Carbohydrate: 44 g
- Dietary Fiber: 2 g
- Protein: 2 g
- Exchange: 2 starch, 1 fruit
- Carbohydrate Units: 3