Go Back

Pinole Recipe

Prep Time 7 mins
Cuisine Native American / Mexican
Servings 4
Calories 232 kcal


  • 1 cup corn meal
  • 2 tablespoons brown cane sugar organic honey
  • 1 teaspoon cinnamon powder
  • 1/3 cup chia seed
  • ¼ cup flaxseed
  • ¼ cup almonds optional


  • Heat a cast iron or stainless steel pan over moderate heat - do not add oil, then tip in your cup of cornmeal and stir at intervals to make sure it all toasts reasonably evenly and doesn’t catch on the bottom. This will take around 10 minutes or so until is starts changing from white to a soft golden color.
    pinole toasting in a skillet
  • Add the sugar, powdered cinnamon and chia seed and mix through the warm cornmeal while still on the heat, then once nicely toasted through remove from heat. If using honey mix only the corn, chia seed and cinnamon and add the honey when you are ready to eat the pinole or use it in a recipe.
  • Allow the pinole to cool right through before storing in an airtight container.