Published on April 12, 2014 by Carol
Tribal Affiliation: Cherokee/ Blackfoot/Lakota
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Orgin of Recipe: Offered by She’ry DeNae McKee … who learned this from Cherokee Nation: it’s a new spin of the recipe from my Bigma!
Type of Dish: Today’s Native Dishes
To begin prepare the corn muffin according to their directions. That calls for the two boxes of sweet corn muffin mix , the 2 eggs, and the mix. Bake until they are brown.
While muffins are baking, peel, boil and cream the potatoes or prepare the instant potatoes for 6 servings by directions. Creaming real potatoes requires 1 stick margie and milk as needed.
Next crumble all the muffins into a large mixing bowl. Now add in the sage, other stick of margie, garlic powder, poultry seasoning, onions, grn peppers, pepper and salt only to taste.
Lastly, add in the creamed potatoes and stir all until blended well.
Note: Once you get a hang for the recipe you can make it how you feel!
It can even be altered for the sweet corn muffin just make regular corn bread. Crumble it and add what ever sweetening you like, it could be sugar, honey, molasses, corn syrup, maple or even splenda! What ever you choose the kush has to achieve a sweet taste! Just not so sweet that it will you a toothache! OK!