Have you ever wondered what blue corn masa tastes like or how to cook with it? Well, I’ve been experimenting with blue corn masa lately and gave it a try in this recipe that pairs fresh raspberries and toasted pine nuts in a fluffy bar that is great for breakfast, snacks or dessert. The light blue color mixed with the bright red raspberries is stunning and unique. Quick and easy also!
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Why Use Blue Corn Masa?
The flavor of blue corn masa flour is similar to yellow or white corn masa but with a stronger nutty or earthy flavor. It balances well with the raspberries and results in a cake or bar that is not too sweet.
Blue corn is also great from a nutritional standpoint. It has less starch than white corn and it boasts 20 percent more protein than other varieties.
The blue corn masa that I used in the recipe below is a Ingredients:
Many recipes use buttermilk, but it is not something I generally have available in the refrigerator. I used a mix of sour cream and whole milk instead of buttermilk.
There are other combinations that can replace buttermilk if you are like me and don’t usually have it at hand.
Here are the best substitutions for buttermilk if you don’t have it available:
1 cup buttermilk = 1 cup plain yogurt or Greek yogurt
1 cup buttermilk = ¾ cup sour cream + ¼ cup milk
1 cup buttermilk = 1 cup milk + 1 tablespoon lemon juice
1 cup buttermilk = 1 cup milk + 1 tablespoon vinegar (distilled white vinegar or apple cider vinegar)
1 cup buttermilk = 1 cup water + 1/4 cup buttermilk powder
Illustrated Step by Step:
The recipe card below gives you all the detailed directions, but here is an illlustrated summary:
Step #1; Toast pine nuts in a skillet for 5 min over medium heat, shaking the pan frequently
Step #2: Stir together the dry ingredients until well blended
Step #3: Whisk together wet ingredients until well blended
Step #4: Gently stir dry ingredients and wet ingredients together (do not overmix)
Step #5: Add raspberries and pine nuts to the bowl of batter
Step #6: Gently fold in raspberries and pine nuts into the batter to distribute as evenly as possible
Step #7: Spread batter into a 9-inch baking dish trying to distribute raspberries throughout
Step #8: Bake in 400 F oven for 20 minutes and test in middle to see if done.
Baking dish of blue corn masa raspberry bars
Easy Blue Corn Raspberry Bars
These unique breakfast or dessert bars are made with blue corn masa harina and filled with fresh raspberries and toasted pine nuts.
2large eggsor reconstituted egg substitute to equal 2 eggs
½cupgranulated sugar
⅓cupSunflower oilcanola or any mild oil works also
1 ¼cupfresh raspberries
Extra sugar for sprinkling on topoptional
Instructions
Preheat oven to 400 F. Spray a 9 x 9 inch baking dish (or any 2 quart baking dish) nonstick cooking spray.Toast pine nuts in a small skillet over medium heat, lifting and shaking the skillet frequently until the nuts are golden brown and have a toasted aroma. This takes about 3-4 minutes.. Remove from heat and set aside.
1/2 cup pine nuts
In a medium sized bowl, whisk together the dry ingredients (flour, cornmeal, salt and baking powder).
1 cup all purpose flour, 1 cup blue corn masa harina, 1/2 tsp. salt, 1 Tbs. baking powder
In a separate bowl use a wire whisk to thoroughly blend sour cream, milk and baking soda. Add eggs, sugar and oil to the sour cream mix and stir together thoroughly.
3/4 cups sour cream, 1/4 cup whole milk, 1/2 tsp. baking soda, 2 large eggs, 1/2 cup granulated sugar, 1/3 cup Sunflower oil
Combine the wet ingredients with the dry, gently stirring just until incorporated. Fold the raspberries and toasted pine nuts into the batter, gently mixing to distribute. Try not to totally break apart the raspberries. They are soft and will not stay whole, but be gentle.Frozen raspberries might stay whole better, but I think they might add too much water as they break down. I have not tried it with frozen, but if you do, make sure and thaw them first and pat dry.Pour the batter into prepared baking pan. Sprinkle the top with some sugar if desired and bake for 20 minutes, or until edges are golden and a knife inserted into the middle comes out clean.
1 1/4 cup fresh raspberries, Extra sugar for sprinkling on top
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