Legend of Corn (Maize)

One hundred years ago the great Kahkawkonty told how the Great Spirit appeared to a wise forefather and showed him the plant, corn. The Great Spirit told him to preserve the two ears on the plant until the next spring, and to plant the kernels. He should preserve the whole crop and send two ears to each of the surrounding nations, with the command that they were not to eat any of it until their third crop. The wise Native did as he was told. By this means the corn was distributed among all American Indians.





Sweet Corn (Selu) Pudding

10 or 12 ears corn
1 quart whole milk
2 tablespoons flour
1 tablespoon butter
3 eggs
1 1/2 tablespoons sugar
salt to taste

Grate corn and mix with milk. To make smoother, run through colander. Work flour and butter creamy, then beat in sugar and egg yolks. Add beaten whites. Corn into corn and milk mix and salt to taste. Bake at 350. If you like it sweeter, add sugar and cream.



Indian Corn (Selu) Meal

1 cup cream style corn (white)
1 cup self-rising white meal
1/3 cup Wesson oil
2 eggs well beaten
1/2 cup sweet milk
1 med. onion
1 cup cheese
1 pod banana pepper

Dice onion, cheese, pepper and mix with other ingredients. Season to taste. Bake at 375 degrees - cook 30-40 minutes. Cool and slice. Can be wrapped in foil and put in freezer.




Bean (Tsuya) Bread (Gadu)

Cook about 2 quarts of brown beans until thick and soupy, add salt to your taste. Add 1/4 cup of oil.
When beans are done and still boiling, place in a bowl 4-8 cups of yellow corn meal and 1/2 cup of oil. Stir this until well incorporated; then pour the boiling beans into the corn meal. Pour into a well oiled pan and bake in 350 degree oven for 30 minutes. When it is cooled, cut into squares.