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Shuck Bread


This is traditional cornbread. The Choctaws call it Bu-Na-Ha.



  1. Boil shucks in water for about 10 minutes; drain, and reserve.
  2. In a mixing bowl, combine cornmeal, baking soda and water. Stir in black-eyed peas. Form about 4 tablespoons of the mixture into a ball and place on a corn shuck. Fold end of shuck over filling. Fold in sides and then other end to make a squared package. Tie securely with a strip of shuck. Continue in this manner until all filling is used. Cook in boiling water for 45 to 50 minutes.
  3. Remove shucks and serve with butter and salt, if desired. If not serving immediately, refrigerate bread without removing shucks. Reheat for about 10 minutes in boiling water or in a steamer before serving.

Makes 8 Shuck Breads.


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