Ingredients
6 cups water
4-6 handfuls corn shucks
2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
Steps
In a large pot, bring 6 cups of water to a boil over medium to high heat.
Boil corn shucks for about 10 minutes. Remove carefully.
Strip a few shucks into strings. Tie two strings together to make longer strings.
In a medium-sized bowl, mix the dry ingredients.
Keep mixing and slowly add a little water until the mixture is firm enough to handle easily.
Form cornmeal mixture into 8 oval shaped balls about 3 inches long.
Wrap the balls in corn shucks and tie the ends closed with the corn shuck strings.
Gently put wrapped balls into the large pot of boiling water. The pot should be about 2/3 full of water. Cover the pot with a lid and cook for 30-45 minutes over medium to high heat.
Remove corn shuck covering and serve hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 127 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 452 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 10 mg |
| Iron | 1 mg |
| Potassium | 117 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Banaha Bread. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe by Trista Winnett, Choctaw Nation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.