This bread is made from a batter of cornmeal and cooked summer squash and represents two of the “three sisters” —corn, squash, and beans—that anchors nearly all Native American cuisines. The use of buttermilk shows evidence of contact with European culinary traditions; dairy was not often used in pre-contact Native American cookery. The juicy character of squash means that the flourless bread needs to be fried in order to fully hold its shape. The Cherokee made the dough into patties and fried them in hot oil until golden brown.
Recipe Servings: 10
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 summer squash, diced
- Water
- 1½ cup cornmeal
- 2 large eggs
- ⅓ cup buttermilk
- Oil for frying
Directions
- Place the diced squash in a large pot and cover with water.
- Bring to a boil over high heat until the squash is cooked and tender, about 5-10 minutes.
- Drain squash, reserving 1½ cups of the cooking liquid.
- Combine the squash, reserved cooking liquid, cornmeal, eggs, and buttermilk in the pot, mixing thoroughly.
- Form dough into patties for frying. If too sticky add more cornmeal.
- Heat oil in a skillet over high heat and fry the patties until golden brown on both sides.
- Serve while fresh and hot.
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