LTS Choctaw Banaha (Corn Shuck Bread)

 

2 C. cornmeal

1 tsp. baking soda

1 ½ C. hot water

1 tsp. salt

corn shucks (boil 10 minutes before using)

 

Mix the cornmeal, baking soda and salt. Add water until mixture is stiff enough to handle easily. Form small oblong balls and wrap in corn shucks. Tie in the middle with corn shuck string. Drop covered balls into a deep pot of boiling water. Cover and cook 40 minutes. Remove the shucks before serving. Serve with gravy and sausage; butter, honey or syrup; with cooked greens and other vegetables and meats such as salt meat, pork chops.