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