Easiest Way to Make Appetizing Native American Corn Sticks

Delicious, fresh and tasty.

Native American Corn Sticks. Corn was eaten at almost every native american meal. Corn, also known as Maize, was an important crop to the Native American Indian. These were used to make darts, to burn as fuel, or made into ceremonial rattling sticks.

Native American Corn Sticks Native American History, Native American Indians, Shawnee Indians, American Life, Us History, Family History, History Education, Trail Of Tears. Navajo Historian, Wally Brown, teaches about corn. Corn is sacred to the Diné and was a staple used in most meals. You can have Native American Corn Sticks using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Native American Corn Sticks

  1. It's 1 cup of cornmeal/or grits I used grits.
  2. It's 1/2 cup of molasses.
  3. You need 1/2 cup of flour.
  4. It's 1/2 teaspoon of salt.
  5. It's 1/2-1 cup of milk.
  6. You need 1 of large egg.
  7. It's 2 tablespoons of lard melted.
  8. It's As needed of corn husk/ banana leaf I used banana leaf.

There were many different ways to prepare. Native Americans of New England planted corn in household gardens and in more extensive fields adjacent to their villages. Kernels of corn and beans were planted in the raised piles of soil to provide the support of the cornstalk for the bean vine to grow around. A Native American/American Indian non commercial website dedicated to educating Many Native American traditions, stories and ceremonies surround corn, one of the "three sisters" Corncobs were used for fuel, to make darts for a game, and were tied onto a stick to make a rattle for ceremonies.

Native American Corn Sticks instructions

  1. Preheat oven 450 degrees Fahrenheit. Soak corn husk in water and saturate with water so as not to burn..
  2. Melt the lard..
  3. Mix all the ingredients and mix well no lumps..
  4. Add a couple of tablespoonfuls of mixture to a corn husk form into a shape of long bowl. Keep the top open. Repeat till no more corn mixture is left..
  5. Bake in oven for 12-15 minutes. Mine went 22 minutes I got distracted and had a couple of burnt ends, but was still delicious..
  6. Take out of the corn husk before it cools they came out pretty easy that way..
  7. Serve with cane syrup, molasses, or maple syrup..
  8. I hope you enjoy! I chose the syrup to eat with..

If you notice sticking, just follow the included directions for re-seasoning. This pan is about as corny as baking I am a teacher and I was in the midst of teaching a unit about Native Americans. History at at two different New York State Colleges. Sliced into wide sticks, jicama makes a crunchy carrier for guacamole and highly seasoned dips. Roasting or Tortilla Corns Scientific name: Zea mays Extremely old Native American varieties, mostly from the Southwest.