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Category : Grains & Breads
Region : Northeast ~ Great Lakes
Rating : 1
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Mohawk Corn Bread
Contributor : Added by Administrator
Tribal Affiliation : Mohawk, Six Nations of the Grand River, Ontario Canada
Orgin of Recipe : Offered by Gordie Soaring Hawk .. who learned this from my grandmother and great-uncle, Six Nations, Grand River
Type of Dish : Contemporary & Traditional
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Ingredients
- Salt, to taste
- Corn flour [masa harina works really well if you can’t get the real stuff from the bush], about 2 lbs
- [2] No. 303 cans kidney beans
- Big Kettle of boiling water
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Directions
Mix the flour and about 1 Tablespoon salt with the beans and some water till you form a stiff dough, kneading it with your hands.
Form into flattened cakes about 6 inches in diameter, and about 2 inches thick.
Boil in the water in a covered kettle till they rise [about 1 hour]
Lift out of the kettle, slice and serve with butter.
Note: When you serve with squash, you are sharing the gifts of the 3 Sisters. The corn bread is good the next day as well. Fry in a pan and serve hot. My grandparents used to eat it with maple syrup, and my great-uncle said the broth used to cook the bread was good for you as well. That idea didn’t catch on with me, but the maple syrup wasn’t bad. I still prefer savory to sweet when it comes to eating corn bread!
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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.
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