Choctaw Banaha Corn Shuck Bread

Two cups of cornmeal

1 ½ cup boiling water

1 tsp. baking soda

1 tsp. salt

corn shucks

 

Boil corn shucks for ten minutes.  In a large bowl mix together the cornmeal, soda and salt until it is doughy.  Roll into longish shape that will fit into the corn shucks.  Wrap the shucks around the dough and tie with a shuck string, then boil in pot of water for 30-40 minutes. Drain, then let set for five minutes before serving.   We eat it with salsa on top.  A great addition with pinto beans.  To make Banaha more interesting, I add a variety of things to the cornmeal mixture: chopped onions, green sweet peas, spinach, garlic, pepper. I prefer to boil the Banaha in unsalted turkey, chicken or vegetable broth instead of water for added flavor.