Easy Blue Corn Raspberry Bars

Blue corn masa and raspberry bar on white plates with milk in the background

5 from 1 vote

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.

Prep Time20

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 184kcal

Author: Dorothy Stainbrook

Equipment

9 x 9 inch baking dish a 2 quart baking dish
bowls
wire whisk
Slotted spoon
small skillet

Ingredients

½ cup pine nuts
1 cup all purpose flour
1 cup Masienda's Heirloom Corn Masa Harina" class="wprm-recipe-ingredient-link">blue corn masa harina yellow corn masa works also
½ tsp. salt
1 Tbs. baking powder
¾ cups sour cream
¼ cup whole milk
½ tsp. baking soda
2 large eggs or reconstituted egg substitute to equal 2 eggs
½ cup granulated sugar
⅓ cup Sunflower oil canola or any mild oil works also
1 ¼ cup fresh raspberries
Extra sugar for sprinkling on top optional

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

Nutrition