Catholic Recipe: Mohawk Corn Bread II

INGREDIENTS

  • 2 lbs golden 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] 16-17 oz. cans kidney beans
  • boiling water for mixing dry ingredients
  • large covered pot of boiling water

Details

Serves: 10

Prep Time: 1 1/2 hours

Difficulty: • •

Cost: $$$$

For Ages:n/a

Origin: USA

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Food Categories (1)

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Often Made With (3)

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Feasts (1)

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 St. Kateri Tekawitha. If the recipe is too challenging make regular corn bread.

DIRECTIONS

Start heating the water to boil.

Mix the flour and about 1 Tablespoon salt with the drained kidney beans until you form a stiff dough. Before you start adding the boiling water, be sure to have a pot of cold water to dip your hands in. Add the boiling water a cup or so at a time as you mix it with the spoon, try to get all dry areas damp. Knead the dough with your hands, keeping adding water until it has a doughy consistency but not runny.

Dip your hands into the cold water often to help manipulate the dough. With a large handful of dough, shape and form into flattened cakes about 6 inches in diameter, and about 2 inches thick.

Boil in the water in a covered kettle/pot until they float to the top. They are finished cooking when they float. Remove from the water with a slotted spoon.

Lift out of the kettle, slice and serve with butter.

The corn bread is good the next day as well. Fry in a pan with bacon grease or butter and serve hot.

Recipe Source: Recipes from Various Websites