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Hominy or parching corn: Parched corn and hominy has been an important crop of the Souther
USA and Mexico for thousands of years. Parching or partial popping process using a microwave
was developed by Carol Deppe of Corvallis, OR: put 1/3 cup kernels in a single layer on the
microwave turntable with a paper plate over them, and set on high for 2.5-3 minutes. Stop when
they quit popping so they don't burn. Redwood City recommends Aztec Red (160 days to corn-
on-the-cob maturity). Huge red kernels, used to make traditional corn soup. Excellent for parching.
Huge plants 10 ft. tall with 12" long ears and 10-12 rows of kernels on each row. Roasting or
Tortilla Corns
Scientific name: Zea mays
Extremely old Native American varieties, mostly from the Southwest. Can be eaten as corn-on-the-
cob when young, or allowed to mature and stored to be ground into flour (meal). The Hopi
varieties are unique in their drought resistance and grow only 18-24" tall when stressed, but will
still produce good ears. The Hopi varieties will store up to ten years at room temperature.
Varieties to choose from: Cheyenne Red - red & yellow kernels (mostly red). 6' tall plants. Ears can
be long or short. Hopi Blue (Sakwa-pu) - Height 4-5 ft, ears 7-9" long, 12-14 rows of kernels. Used
ceremonially and to grind into flour to make blue piki bread, blue tortillas, etc. Hopi White (Qert-ca
qa-er) - height 4-5 ft, 8" ears, 10 rows of kernels. Hopi Yellow (Taku-ri) - Height 4 ft, 8" ears, 10
rows of kernels Taos Blue - Height 8 ft, 10" ears, 14-16 rows of kernels Hopi Purple (Koko-ma) -
Height 3-5 ft, 8" ears, 10 rows of kernels. The purple cob and kernels are used for dyeing baskets
and cloth.
Popping Corn
Scientific name: Zea mays
Grow popping corn the same as you would tortilla corn, allowing the cobs to dry on the plants.
Corn in the Cherokee language is selu (say-loo)

Banaha Choctaw Corn Shuck Bread
6 cups Corn meal
Boiling water
2 teaspoons Baking soda
Corn shucks
Pour enough boiling water over the meal and soda mixture to make a soft dough which can be
handled with the hands. Prepare 4 to 6 handfuls of corn shucks by pouring boiling water over
them to cover, then strip a few shucks to make strings. Tie 2 strips together at ends. Lay an oval
shaped ball of dough on shucks. Fold carefully and tie in the middle with strings. Place in
large stew pot and boil 30 to 45 minutes.

Blue Corn Bread And Muffins
1 cup blue cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup butter or margarine
Combine dry ingredients. Beat eggs with milk and blend in butter or margarine. Stir liquids into dry
mixture - just to moisten. Spoon into muffin cups (2 1/2" size) Bake in 400 oven until brown and
inserted wooden tooth pick comes out clean

Blue Corn Crust
1/3 cup Blue Cornmeal (plain or roasted)
cup cold butter
2/3 cup unbleached white flour
dash of salt
up to 4 Tbsp. cold water, milk or butter milk
Use pastry cutter to blend together the butter, Cornmeal, flour and salt. Work the liquid into the
dough. Finish by patting it into a ball. Refrigerate until ready to roll out on more white flour

Blue Corn Hot Cakes Or Waffles
1 cup Tamaya brand blue cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
3 tablespoons corn oil or melted margarine
2 eggs beaten (use some of the milk)
1 cup milk
Combine dry ingredients and stir. Add remaining ingredients and mix well. Drop desired amounts
onto lightly greased griddle turning once as cakes brown. NOTE: For waffles follow
recommendations of waffle iron maker.

Blue Corn Tortillas
1 1/2 cup blue corn meal
1 1/2 cup boiling water
3/4 to 1 cup all purpose flour
You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a
rolling pin. Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen
minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread
with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough
(and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough
to the bowl and cover. Let rest for 30 minutes. Divide the dough into eight pieces. Between well-
floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle
over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-
floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7
to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between
our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness).
Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The
tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen
towel. Stack one on top of another. Blue corn is one of many different varieties of corn grown by
the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in
breads, dumplings, sauces, and in drinks. Blue corn tortillas are traditionally made without salt, as
below, for salt is thought to mask the full but subtle taste of the blue corn. These tortillas are soft
to eat, and not at all tough. Because they contain a little wheat flour, they are also relatively easy
to handle; you can pat them out by hand, then roll them to an even thickness if need be. They are
cooked quickly in a hot ungreased skillet, then wrapped in a towel to stay soft and warm until
ready to be eaten. Yield: 8 servings

Blue Pueblo Cornbread
1 cup whole wheat pastry flour
1 cup Blue Cornmeal
2 Tbs. baking powder
1 tsp. salt
cup honey
1 1/3 cup milk
2 beaten eggs
1/3 cup parmesan grated
chopped Pueblo Harvest Green Chili
onion cup honey
chopped onion
6 Tbs. melted butter
4 tsp. red chili powder
Sift dry ingredients together. Add cheese, green chili, and onions. Mix red chili and butter then
combine with wet ingredients. Mix wet and dry ingredients. Pour into 9" greased baking pan. Bake
at 400 degrees for 35-45 minutes.

Corn Sticks With Juniper & Sage Seasoning
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. juniper ashes, sifted
1 tsp. sage ashes, sifted
1 Tbsp. honey or sugar
1/2 tsp. salt
1 egg, beaten
3 Tbsp. corn oil
1 cup milk
Preheat oven to 425. Grease cast-iron corn-stick pans, muffin tins, or a 9-inch cast-iron skillet with
oil or lard, butter, or bacon drippings. Place pans in the oven to heat. Place all of the dry
ingredients in a large bowl. Beat the wet ingredients into the dry ingredients with a few rapid
strokes, blending thoroughly. Remove the heated pans from the oven and spoon the batter into
the sizzling pans. Place in the oven and bake for 20 to 25 minutes. Serve hot. Yield: 24 corn sticks

Indian Pudding
1/2 cup corn meal
4 cups milk
1 cup brown sugar
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 cup dark molass
2 cups light cream
2 cups heavy cream
Preheat oven to 275F -- very low. Combine the corn meal with one cup of milk. Scald the
remaining three cups of milk in a saucepan over medium heat. Stir in the corn meal mixture a little
at a time and cook, stirring, constantly, for 15 minutes, or until the mixture is about as thick as
breakfast cereal. It is important to keep stirring to prevent lumps. Remove from heat. Combine
sugar, spices and salt, stir them into the corn, mixture. Add the molasses and light cream. Pour
into a greased two-quart baking dish and bake for two hours. Set aside at least an hour. Serve
pudding warm with a pitcher of heavy cream to pour over each portion at the table.

Johnny Cakes
1 cup stone-ground cornmeal
1/2 tsp. salt
2 Tbsp. maple syrup
1 cup boiling water
1/2 cup medium cream or half-and-half
corn oil or butter for frying
Mix together the first three ingredients in a medium bowl. Add the boiling water, and blend well.
Thin batter with cream, but make certain it is thick and not runny. Drop batter by tablespoonfuls
onto a medium-hot, well-greased griddle or skillet. Allow to fry for 6 minutes. Turn johnny cakes
over and fry on other side for 5 minutes longer. Yield: 8-10 large john

Traditional Corn Soup
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill with water 3/4 full
and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may
want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick
to the bottom of the pan. While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks
into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and
boil for 1 hour. Water should cover pork 4" or so. Add if will need this for
stock. After the corn opens to your satisfaction or two hours maximum, remove from stove and
pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the
cooked pork along with the stock. Open three 1 lb cans of dark red kidney beans and add. Rinse
cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding
water in necessary. Stir occasionally, do not let it stick to the bottom of the pot. Serve in
individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm
yeast bread and freshly churned butter.