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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blue Corn Sopapillas

Date Added: January 04, 2014


1 Cup Cornmeal 1 Cup AM Blue Cornmeal
1 Cup Whole Wheat Flour 1 Cup AM Whole Wheat Flour
1 Tablespoon Dry Yeast 1 Tablespoon Dry yeast (not rapid rise)
2 Teaspoons Baking Powder 2 Teaspoons Non-alum baking powder
1 Teaspoon Sea Salt 1 Teaspoon Sea salt (optional)
1 Tablespoon Butter 1 Tablespoon Butter softened
1 Cup Milk 1 Cup Milk plus extra
1 Unit Egg 1 Unit Egg slightly beaten
1 Teaspoon Honey 1 Teaspoon Honey (45 ml)
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1. Mix dry ingredients.

2. Cut or mash butter into dry ingredients thoroughly.

3. Stir liquids until honey dissolves. Combine mixtures.

4. Stir gently but completely. Let rise 1 hour.

5. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour.

6. Divide dough in 3 parts. Lightly knead each part in unbleached flour.

7. Roll dough thin, 1/8 inch thick. Cut into squares or pie shapes.

8. Heat oil to 375 F Drop into hot oil. Cook until golden on one side; turn once; cook till golden.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Butter, Gluten, Corn, Natural Sweeteners, Fructose Malabsorption allergies.
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