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NATIVE AMERICAN BREADS
CHEROKEE CORN PONES
2 c Cornmeal
1/4 ts Baking soda
1 t Salt
1/2 c Shortening
3/4 c Buttermilk
3/4 c Milk
Butter
Combine cornmeal, baking soda, and salt; cut in
shortening until mixture resembles coarse meal.
Add
buttermilk and milk, stirring just until dry
ingreients are moistened.
Form batter into eight 1/2
inch thick cakes.
Place on a hot greased griddle.
Bake
at 400 degrees for 15 minutes.
Turn and bake an
additional 15 minutes.
Serve hot with butter.
NAVAJO FRY BREAD
1 cup white flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup honey
vegetable oil
Mix dry ingredients.Add water to dry ingredients, mix well.
Knead dough
on a floured board till it becomes elastic.
Let dough rest 10 minutes,
covered.
Roll out dough till it is 1/2 inch thick. Cut into squares or
circles.
Deep-fry at 370F till golden brown; drain on paper towels.
Drizzle with honey and serve.
INAGAMI-PAKWEJIGAN (SOFT BREAD)
1 3/4 c Water
2/3 c White corn flour
3/4 ts Salt
Margarine or shortening
Sunflower seeds
Bring the water to a boil.
Mix together the flour & salt.
Pour the
boiling water onto the dry ingredients while stirring.
Continue to
stir until the mixture becomes thick & uniform.
Serve in a bowl topped with margarine & the sunflower seeds.
ANISH-NAH-BE PAKWEJIGAN (REAL INDIAN BREAD)
Ojibway
1 Recipe soft bread
2/3 c Sunflower oil
1/2 c Blueberries or raisins
Let the soft bread dough cool to room temperature.
Mix in the
blueberries & put the dough into a bowl. Chill until it thickens.
When the dough is firm, cut it into 1/2" slices & fry until it is a
golden color.
Serve hot with maple syrup.
Cherokee Acorn Bread
Yield: 1 Loaf
1 c Acorn meal
1 c Flour
2 T Baking powder
1/2 ts Salt
3 T Sugar
1 Egg, beaten
1 c Milk
3 T Oil
Sift together, acorn meal, white flour, baking powder, salt and sugar.
In
separate bowl, mix together egg, milk, and oil.
Combine dry ingredients
and liquid ingredients.
Stir just enough to moisten dry ingredients.
Pour
into a greased pan and bake at 400F. for 30 minutes.
Corn Bread se-lu ga-du
Cherokee
1/2 cup flour
1/2 cup polenta (course ground corn meal)
1/2 cup regular corn meal
1 teaspoon salt (or to taste)
3 teaspoons baking powder
1 heaping tablespoon of sugar
Mix dry ingredients, then add:
1 cup milk (add a little more if needed)
1 whole egg (slightly beaten)
Mix all together.
Preheat oven to 450. Slightly cover the bottom of a 9" cast iron skillet or 8x8 square pan with oil or margarine.
Sprinkle corn meal in the bottom.
Preheat pan in oven. Pour in corn bread mix and bake at 450 until golden brown , about 20 minutes.
THIS RECIPE HAS WON "THE BEARY GOOD RECIPE" AWARD, FROM GAYLA CARTERS "THE OLD COUNTRY KITCHEN". THANK YOU GAYLA!!
PLEASE VISIT HER SITE TO ENJOY SOME EXCITING, DELICIOUS AND FUN RECIPES.
THE OLD COUNTRY KITCHEN
MOUNTAIN LION'S NATIVE AMERICAN RECIPES
Email: mlwatchs@aol.com
