Banaha Bread

60 min · Serves 6

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe by Trista Winnett, Choctaw Nation

Steps written by Kubbord

What goes in

• 6 cupswater
• 5corn shucks
• 2 cupscornmeal
• 4.9 mlbaking soda
• 4.9 mlsalt

How to cook it

1. Pour the 6 cups of water into a large pot and bring to a rolling boil over medium-high heat.
2. Add the 5 corn shucks to the pot and boil for about 10 minutes until softened and pliable, then carefully remove them with tongs and set aside, keeping the water simmering over medium heat.
3. Shred a few of the softened corn shucks lengthwise into narrow strips, tying pairs together at the ends to create longer strings for tying.
4. In a medium bowl, stir together the 2 cups of cornmeal, 1 teaspoon of baking soda, and 1 teaspoon of salt.
5. Gradually stir in small amounts of tap water until a stiff, workable dough forms that easily holds its shape.
6. Divide and shape the cornmeal dough into 8 oval balls, each about 3 inches long.
7. Enclose each dough ball inside the remaining corn shucks and tie the ends tightly shut using the corn shuck strings.
8. Carefully lower the wrapped bundles into the large pot of boiling water, adding hot tap water if needed so the pot is about two-thirds full, cover with a lid, and cook over medium-high heat for 30 to 45 minutes until the dough feels firm inside.
9. Carefully lift the bundles from the pot, peel away and discard the corn shuck wrappers, and serve the bread hot.

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