Cherokee Bean Bread
Cornmeal bread studded with cooked beans, steamed or baked in corn husks, a traditional Eastern Band Cherokee staple.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Steamer pot
- •Corn husks
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 3
- carbs
- 42
- protein
- 7
- calories
- 220
Instructions
- 1
Soak the dried corn husks in warm water for about 20 minutes until soft and bendable.
- 2
Mix the cornmeal, baking soda, and salt together in a large bowl.
- 3
Stir in the cooked beans. Slowly pour in hot water until a thick, moist dough forms.
- 4
Divide the dough into portions. Shape each portion into a small log or patty.
- 5
Wrap each piece tightly in softened corn husks. Tie the ends closed with thin strips of husk.
- 6
Bring a large pot of water to a boil on the stovetop and set up a steamer basket.
- 7
Steam the wrapped bread for 45-60 minutes until it feels firm and cooked through.
- 8
Let the bread cool slightly. Unwrap the husks and serve.
Chef's tips
Use dried corn husks softened in warm water, or fresh husks in season, to wrap the bread before steaming. Cook the beans until completely tender before mixing them into the dough so the texture stays soft.
Storage
Store wrapped bread refrigerated up to 4 days.
Reheating
Re-steam wrapped portions for 10-15 minutes, or warm in a low oven.
Common mistakes to avoid
- •Using undercooked beans, which gives the finished bread a gritty texture.
- •Wrapping the husks too loosely, which lets steam water seep into the dough.
Serving suggestions
Cooked Cherokee Bean Bread?
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