Published on April 12, 2014 by Carol
Tribal Affiliation: Missouri my dad is Cherokee and Osage we think both grandmothers
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Orgin of Recipe: Offered by Deb Larsen DeQui Little Bee … who learned this from my dad
Type of Dish: Contemporary & Traditional
Ingredients: 1 cup of cornmeal and 2 cups of water
Line a bread pan with wax paper. Boil the water and add the corn meal, stir until it thickens.
Pour into the bread pan and chill. It cuts into slices better after it sets up for a day or two.
Slice into slices and fry on a hot cast iron skillet until brown, then turn and brown on the other side. Slightly salt and serve it for breakfast.I drain it on a paper towel and add a little butter to mine.
Note: pan for flavor and to help it to brown.You can use different types of meal coarsly ground corn meal is my favorite But fine ground will work also it might take longer to set up.