This recipe comes from the Ho-Chunk people, also known as Hoocąągra or Winnebago. Historically, the Ho-Chunk band of Sioux Indians lived in the area that became Wisconsin, Minnesota, Iowa, and Illinois. Instead of using cornmeal, this recipe uses fresh corn scraped from the cob, with the resulting liquid integral to the recipe. The Ho-Chunk called the bread woboxiri or wah-bo-xee-ddee, meaning “squashed by force,” referring to the scraped, squashed state of the kernels used in the batter. For this recipe, ripe field corn is key, which appears plump and creamy yellow or white in color and produces a milky fluid when pinched.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Directions
- Preheat oven to 375°F.
- Remove the husks from the cobs of corn.
- Slice away the top parts of the kernels, letting them fall into a large mixing bowl and catching any milky fluid. Discard cobs.
- Add flour as needed for a thickened texture.
- Pour the batter into a greased pan and bake for 20 minutes, until set and beginning to brown.
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