Choctaw Banaha (Corn Shuck Bread)
Cornmeal dough shaped into cylinders, wrapped in corn shucks, and boiled, a traditional bread of the Choctaw Nation.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Dried corn shucks
- •Kitchen twine or shuck strips
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 1
- carbs
- 32
- protein
- 3
- calories
- 150
Instructions
- 1
Soak the dried corn shucks in hot water until soft and bendable. This takes about 30 minutes.
- 2
Mix the cornmeal and salt together in a large bowl.
- 3
Slowly stir in the boiling water. Keep stirring until a thick, sticky dough forms.
- 4
Let the dough rest for 10 minutes so it absorbs the water.
- 5
Place portions of dough onto softened shucks. Shape each portion into a small log.
- 6
Roll each shuck around the dough. Tie both ends tightly with strips of shuck or twine.
- 7
Drop the wrapped bundles into a large pot of boiling water on the stovetop.
- 8
Boil for 45 minutes to 1 hour. The dough should be firm and cooked through.
- 9
Take the bundles out and drain the water. Let them cool slightly, then unwrap and serve.
Chef's tips
Be careful with the hot water when mixing the dough. Tie the shucks tightly so no dough leaks into the boiling water.
Storage
Refrigerate wrapped bundles up to 5 days.
Reheating
Reheat by steaming or briefly boiling again.
Common mistakes to avoid
- •Not tying the shuck bundles tightly enough, so they open while boiling
- •Using cold water instead of boiling water to mix the dough
Serving suggestions
Cooked Choctaw Banaha (Corn Shuck Bread)?
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