Post by blackcrowheart on Jan 21, 2008 11:29:03 GMT -5
Corn Bread
We also make a kind of corn bread from green corn. Green ears were plucked
and the corn shelled off with the thumb nail, so as not to break open the
kernels. Boiled green corn could be shelled with a mussel shell because boiling
toughened the kernels; but unboiled green corn was shelled with the thumb nail.
Two or three women often worked at shelling the corn as it was rather
tedious work.When enough of the corn had been shelled, it was put in a corn mortar
and pounded.
Some of the ears were naturally longer than other: a number of these had been
selected and their husks removed. Some of these husks were now laid down
side by side, but overlapping like shingles, until a sheet was made about ten
inches wide. Another row of husks was laid over the first, transversely to
them; and so until four or five layers of the green husks were made, each lying
transversely to the layer of husks beneath. The shelled corn, pounded almost
to a pulp, was poured out on this husk sheet, and patted down with the hand to
a loaf about seven or eight inches square, and an inch or two thick.
However, this varied; a girl would make a much smaller loaf than would a woman
preparing a mess for her family.
The ends of the upper most layer of husks were now folded over the top of the
loaf, leaf by leaf; then the next layer of husks beneath; and so until the
ends of all the husks were folded over the top of the loaf, quite hiding it.
Two or three husk leaves had been split into strips half an inch to three
quarters of an inch in width. These strips were tied together to make bands to
bind the loaf. Three bands passed around the loaf each way, or six bands in
all. No grease nor fat, nor any seasoning, had been added to the loaf; the
pounded green corn pulp was all that entered into it.
The loaf made, now came the baking. The ashes in the fire place in an earth
lodge lay quite deep. A cavity was dug into these ashes about as deep s my
hand is long. Into the bottom of this cavity live coals and hot ashes were
raked, and upon these the loaf was laid; a few ashes were raked over the top, and
upon these ashes live coals were heaped. The loaf baked in about two hours.
We called this loaf naktsi'' or buried-in-ashes-and -baked. Soft white and
soft yellow corn were good varieties from which to make this buried-and
baked-corn, as we called it. (BBW)
We also make a kind of corn bread from green corn. Green ears were plucked
and the corn shelled off with the thumb nail, so as not to break open the
kernels. Boiled green corn could be shelled with a mussel shell because boiling
toughened the kernels; but unboiled green corn was shelled with the thumb nail.
Two or three women often worked at shelling the corn as it was rather
tedious work.When enough of the corn had been shelled, it was put in a corn mortar
and pounded.
Some of the ears were naturally longer than other: a number of these had been
selected and their husks removed. Some of these husks were now laid down
side by side, but overlapping like shingles, until a sheet was made about ten
inches wide. Another row of husks was laid over the first, transversely to
them; and so until four or five layers of the green husks were made, each lying
transversely to the layer of husks beneath. The shelled corn, pounded almost
to a pulp, was poured out on this husk sheet, and patted down with the hand to
a loaf about seven or eight inches square, and an inch or two thick.
However, this varied; a girl would make a much smaller loaf than would a woman
preparing a mess for her family.
The ends of the upper most layer of husks were now folded over the top of the
loaf, leaf by leaf; then the next layer of husks beneath; and so until the
ends of all the husks were folded over the top of the loaf, quite hiding it.
Two or three husk leaves had been split into strips half an inch to three
quarters of an inch in width. These strips were tied together to make bands to
bind the loaf. Three bands passed around the loaf each way, or six bands in
all. No grease nor fat, nor any seasoning, had been added to the loaf; the
pounded green corn pulp was all that entered into it.
The loaf made, now came the baking. The ashes in the fire place in an earth
lodge lay quite deep. A cavity was dug into these ashes about as deep s my
hand is long. Into the bottom of this cavity live coals and hot ashes were
raked, and upon these the loaf was laid; a few ashes were raked over the top, and
upon these ashes live coals were heaped. The loaf baked in about two hours.
We called this loaf naktsi'' or buried-in-ashes-and -baked. Soft white and
soft yellow corn were good varieties from which to make this buried-and
baked-corn, as we called it. (BBW)