Post by Okwes on Jun 29, 2007 19:08:43 GMT -5
Shuck Bread
This is traditional cornbread.
8 dried or fresh corn shucks
2 cups white cornmeal
1 teaspoon baking soda
1 1/2 cups boiling water
1 cup partially cooked black-eyed peas
or frozen black-eyed peas
Butter (for serving)
Salt (for serving)
Boil shucks in water for about 10 minutes; drain, and reserve.
In a mixing bowl, combine cornmeal, baking soda and water. Stir in
black-eyed peas. Form about 4 tablespoons of the mixture into a ball and place on a
corn shuck. Fold end of shuck over filling. Fold in sides and then other end to
make a squared package. Tie securely with a strip of shuck. Continue in this
manner until all filling is used. Cook in boiling water for 45 to 50
minutes.
Remove shucks and serve with butter and salt, if desired. If not serving
immediately, refrigerate bread without removing shucks. Reheat for about 10
minutes in boiling water or in a steamer before serving.
Makes 8 Shuck Breads.
This is traditional cornbread.
8 dried or fresh corn shucks
2 cups white cornmeal
1 teaspoon baking soda
1 1/2 cups boiling water
1 cup partially cooked black-eyed peas
or frozen black-eyed peas
Butter (for serving)
Salt (for serving)
Boil shucks in water for about 10 minutes; drain, and reserve.
In a mixing bowl, combine cornmeal, baking soda and water. Stir in
black-eyed peas. Form about 4 tablespoons of the mixture into a ball and place on a
corn shuck. Fold end of shuck over filling. Fold in sides and then other end to
make a squared package. Tie securely with a strip of shuck. Continue in this
manner until all filling is used. Cook in boiling water for 45 to 50
minutes.
Remove shucks and serve with butter and salt, if desired. If not serving
immediately, refrigerate bread without removing shucks. Reheat for about 10
minutes in boiling water or in a steamer before serving.
Makes 8 Shuck Breads.