Maize or corn was a very important crop for the people of the
northeast woodlands. It was the main food and was eaten at
every meal. There were many varieties of corn -- white,
blue, yellow and red.
Some of the corn was dried to preserve and keep it for food
throughout the winter months. Dried corn could be made into
a food called hominy. To make hominy, the dried corn was
soaked in a mixture of water and ashed for two days. When
the kernels had puffed up and split open, they were drained
and rinsed in cold water. Then the hominy was stir-fried
over a fire. You can buy canned hominy in most grocery
stores.
Corn was often ground into corn meal, using wooden mortars
and pestles. The mortars were made of short logs which were
turned upright and hollowed out on the top end. The corn
was put in the hollow part and ground by pounding up and
down with a long piece of wood which was rounded on both
ends. This was called a pestle.
Corn meal could be used to make cornbread, corn pudding,
corn syrup, or could be mixed with beans to make succotash.
A special dessert was made by boiling corn meal and maple syrup.
All parts of the corn plant were used. Nothing was thrown
away. The husks were braided and woven to make masks,
moccasins, sleeping mats, baskets, and cornhusk dolls.
Corncobs were used for fuel, to make darts for a game, and
were tied onto a stick to make a rattle for ceremonies.
Corn was unknown to the Europeans before they met the
Indians. The Indians gave them the seeds and taught them how to
grow it. Today in the U.S.A., more farm land is used to
grow corn (60 million acres) than any other grain. |
| 2 cups fresh or frozen corn 3 eggs 1/4 cup sugar 2 tablespoons flour |
1 cup milk 2 tablespoons butter 1 teaspoon salt dash of pepper |
| If using frozen corn, allow to thaw slightly. Combine all ingredients and mix in blender. Pour into greased 2 quart casserole dish. Bake at 350º for 45 minutes. Top should be a golden brown. Enjoy! | |
