Recipe for cooking shuck bread

AmerIndian Recipes :: AmerIndian Breads

This is traditional cornbread. The Choctaws call it Bu-Na-Ha.

8 dried or fresh corn shucks
2 c. white cornmeal
1 tsp. baking soda
1 1/2 (one and one-half) c. boiling water
1 c. partially cooked black-eyed peas
    or frozen black-eyed peas
Butter (for serving)
Salt (for serving)

Boil shucks in water for about 10 mins.; drain, and reserve.

In a mixing bowl, combine cornmeal, baking soda and water. Stir in black-eyed peas. Form about 4 Tbsp. 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 square or rectangulard pkg.. Tie securely with a strip of shuck. Continue in this manner until all filling is used. Cook in boiling water for 45 to 50 mins.

Remove shucks and serve with butter and salt, if desired. If not serving immediately, refrigerate bread without removing shucks. Reheat for about 10 mins. in boiling water or in a steamer before serving.

Makes 8 Shuck Breads.