This is traditional cornbread. The Choctaws call it Bu-Na-Ha.
- 8 dried or fresh corn shucks
- 2 cups white cornmeal
- 1 teaspoon baking soda
- 1 1/2 cups boiling water
- 1 cup partially cooked black-eyed peas or frozen black-eyed peas
- Butter (for serving)
- Salt (for serving)
- Boil shucks in water for about 10 minutes; drain, and reserve.
- 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.
- 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.
Yield: 8 Shuck Breads