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Catholic Recipe: Mohawk Corn Bread

    INGREDIENTS

  • Corn flour [masa harina works really well if you can’t get the real stuff from the bush], about 2 lbs
  • Salt, to taste
  • [2] No. 303 cans kidney beans
  • Big Kettle of boiling water
  • Details

  • Serves: 10
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: n/a
  • Origin: USA

This recipe is from Gordie Soaring Hawk (Mohawk, Six Nations of the Grand River, Ontario Canada) who learned this from my grandmother and great-uncle, Six Nations, Grand River. This can be served with the Fire Baked Fish for the feast of Bl. Kateri Tekawitha. If the recipe is too challenging make regular corn bread.

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.

The corn bread is good the next day as well. Fry in a pan and serve hot.

Recipe Source: Recipes from Various Websites
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