Shuck Bread (Choctaws call it Bu Na Ha) (USA)

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Shuck Bread (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.

 

 

 

 

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