Indian Corn Meal and Fry Bread Recipes
To top)
se-lu ga-du
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.
To top)
se-lu i-sa a-ni-s-ta
corn meal
boiling water
(1 part corn meal to 4 parts water)
salt to taste
Add to pot of salted boiling water enough cornmeal to thicken. Add slowly, but stir briskly to keep from making lumps. Cook until meal is thoroughly done and mushy.
Microwave Corn Meal Mush (easy to cook in the microwave)
(To top)1/2 cup corn meal
2 cups of water
salt to taste
Use a 2 quart round bottomed bowl. Place all ingredients in the bowl and cover top with plastic wrap. Cook on high for 2 minutes. Remove and stir with fork. Replace plastic wrap and cook for 2 more minutes. Remove and stir. Replace plastic wrap and cook for 1 more minute. Hot and ready to eat.
Hot mush is great for dinner, add a little butter and milk. Cold mush can be sliced and fried. Fried mush with syrup makes a delicious breakfast dish.
se-lu i-sa u-ga-na-s-da
(This recipe was found in a book dating back to 1820's)
Cream together: 3/4 cup margarine
3/4 cup sugar
Add the following ingredients until smooth: 1 egg
1 tsp. vanilla
Add and mix well: 1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
Optional: 1/2 cup raisins
Drop dough from tablespoon on a greased cookie sheet. Bake at 350 degrees about 15 minutes until lightly browned. Makes about 1 1/2 dozen.
ga-do di-gv-tsa-la-nv-hi a-yv-wi-ya
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water
Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.
Pull off large egg-sized balls of dough and roll out into fairly thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden.
Serve hot. Try brushing on honey, or making into an Indian Taco.