t3gah
Well-Known Member
Baked Corn
Indian Corn Pudding
Navajo Roasted Corn
Corn on the cob can be baked Indian fashion very easily. Break off the silk tassels and twist the shucks or husks tightly around that end. Dig a shallow hole in the ground, and build a good hardwood fire in the hole.
When the fire has burned down, rake out the coals and put the corn in the hole. Cover with the live coals heaped on top. Cooking time depends on the freshness of the corn.
Roasted CornWhen the fire has burned down, rake out the coals and put the corn in the hole. Cover with the live coals heaped on top. Cooking time depends on the freshness of the corn.
Although roasted corn is not nearly as good as baked corn, it can be prepared in an emergency. Cut the ear at the butt so that you can see the core of the cob. Stick a sharp stick securely into the butt. The shucks are left on because they protect the corn from being burned as it is held over the fire. Keep turning the cob over the hardwood coals until the corn is done.
Corn Ash Cakes
This recipe probably goes back to prehistoric times. Mix 1/2 tsp. of salt with 1 cup of corn meal and add hot water until the swollen corn meal can be worked into a ball. The ball is buried in the hot ashes of the campfire until it is done, usually about 15-20 minutes. Rake out the ashes and brush it clean, and it is ready to eat.
Corn Coffee
Many Indian tribes used corn for coffee. It tastes something like coffee and is good if not too strong. Take the whole ears of shucked corn, dry them real good, and roast them on hot coals. Then pound the kernels and boil them. Maple sugar was used to sweeten this rather strong drink.
Zuni Corn Soup
2 cops lamb or mutton
8 ears green corn
1 teaspoon salt
1 teaspoon red chili powder
6 cups water
Dice bones meat into small cubes, simmer until tender in 3 cups of water. Cut the corn from the cob, add 3 cups of boiling water and the chili powder and simmer until the corn is soft.8 ears green corn
1 teaspoon salt
1 teaspoon red chili powder
6 cups water
1/2 cup yellow cornmeal
1/2 teaspoon salt
4 cups milk
2 tablespoon honey
6 tablespoons dark brown sugar
1 scant teaspoon connamon
1/2 cup raisins
Heat the milk to scalding. Mix cornmeal and salt and stir slowly into hot milk until smooth. Add honey-sugar mixture, stir in raisins and cinnamon. Bake at 300 degrees for 1 and 3/4 hours. Serve hot with cream.1/2 teaspoon salt
4 cups milk
2 tablespoon honey
6 tablespoons dark brown sugar
1 scant teaspoon connamon
1/2 cup raisins
One Navajo woman began this recipe... "Take three pickups of corn ...."
This is how the Navajo would roast their corn. They would build a fire in the adobe ovens and keep them going all day. They would clean out all of the ashes, and put the corn (in their husks) in a half bucket of water. Next they would seal the ovens with mud and water and let the corn cook over night. In the morning, they would scrape the kernels off and then dry them in the sun.
The Apaches roasted their corn in underground ovens. No one who had been struck by lighting was allowed to participate however because they thought that might spoil the batch. They dug a huge hole, and made a layer of wood, a layer of rocks, and another layer of wood. The fire was lit sometime in mid-afternoon.
When the fire had died down, it was covered with a layer of corn husks and corn leaves. The pit was then filled with corn still in its husks. A stove pipe was then inserted into the pile. The stalks were then piled on and that was covered by canvas all the while allowing the stove pipe to protrude. For each 100 pounds of corn, 5 gallons of water was poured down the pipe and the pipe was plugged from the top. Everything was then left until the morning when the corn was ready.
Use a crock pot as a sort of modernized method. Put the corn in the husks in my crock pot with NO water, cover and set on high heat. After about four - six hours, the corn is done.
The Apaches roasted their corn in underground ovens. No one who had been struck by lighting was allowed to participate however because they thought that might spoil the batch. They dug a huge hole, and made a layer of wood, a layer of rocks, and another layer of wood. The fire was lit sometime in mid-afternoon.
When the fire had died down, it was covered with a layer of corn husks and corn leaves. The pit was then filled with corn still in its husks. A stove pipe was then inserted into the pile. The stalks were then piled on and that was covered by canvas all the while allowing the stove pipe to protrude. For each 100 pounds of corn, 5 gallons of water was poured down the pipe and the pipe was plugged from the top. Everything was then left until the morning when the corn was ready.
Use a crock pot as a sort of modernized method. Put the corn in the husks in my crock pot with NO water, cover and set on high heat. After about four - six hours, the corn is done.
