Native American Food

It is interesting to note that until the mid 1800 corn meal was known as Indian meal or Indian flour and corn referred to as Indian grain.

Corn Griddle Cakes

2 cups cornmeal
1/4 cup unbleached flour
1 package active dry yeast
2 teaspoons granulated sugar (optional)
1/2 to 1 teaspoon salt
1 pint milk
maple syrup (optional)

In a mixing bowl, combine cornmeal, flour, yeast, sugar and salt. Stir in milk until mixture is smooth. Let sit for 15 minutes. Drop mixture by large spoonsful onto a hot, greased griddle. When bubbles form on the top, turn cakes and cook until golden brown on the other side.
Serve with maple syrup, if desired.
Yield: makes 10 to 12

Corn And Grilled Pepper Relish

1 cup corn, roasted kernels
1/2 cup red bell pepper, finely diced grilled
1 tablespoon red onion, finely diced
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons cilantro, coarsely chopped
1/2 pc jalapeno, minced
1 teaspoon olive oil
salt and freshly ground pepper

Combine the corn, pepper, onion, vinegar, cilantro, jalapeno, and oil in a bowl and season to taste with salt and pepper.
Yield: makes 4 serving

Corn Fritters

1 can corn
1 tsp. salt
1 cup flour
1/4 tsp. paprika
1 tsp baking powder
2 pcs eggs
1 tsp. sugar

Sift flour, baking powder, salt and sugar. Stir in can of corn. Add eggs beaten whole. Drop tablespoon at a time into hot fat in deep frying pan and cook until golden brown. Drain on paper and serve hot with butter and maple syrup. This is taken from a 1930's Home Comfort cook book, so the directions aren't as complete as we use today. But I can attest they are delicious,
my mother made them often.

Corn And Pumpkin Dessert

1 pc pumpkin, small
2 ears corn, cut from cob
1/2 cup whole wheat flour
sugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender. Place corn kernels in a pie plate and bake at 350 degrees F for 15 minutes. Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.