Native Recipes
CORN, CORN-MEAL, HOMINYMyths and Legends of the Sioux: Forgotten Ear of Corn--One of the corniest Indian legends
I've ever seen, transcribed as part of the e-text project of Univrsity of Virginia library. This is
a whole collection of alleged "Sioux" alleged myths most of which obviously aren't Sioux
(like this one isn't). They were written up by a 19th-century Army Indian Service wife, whose
grandma was Mdewakanton. Missus McG's hubby is the McGlaughlin whom Hunkpapa of
Standing Rock and Mdewakanton of Minnesota and Nebraska know about. His census rolls,
which "define" tribal descendants' membership for the US government have caused
enormous trouble. The McGlaughlin rolls omitted legitimate Indian people McGlaughlin
didn't like and included 100% whites who bribed him or were drinking buddies seeking to
get Indian land allottments. Was she ignorant of that? No! She was his official interpreter,
on the U.S. Army payroll. She drafted all that stuff, the government stufrf, I mean. Not much
nutritional value in this here corn, and there's dozens like it there. A (white) South Dakota
newspaper just loved 'em in 1916.
USDA CORN NUTRIENTS--all kinds here, meal, masa harina, but no indications about dried
corn traditionally treated with wood-ash lyewater or lime water to increase availability of
proteins and vitamins.
Nutritional Data for SUCCOTASH; (CORN AND LIMAS), CND, WITH WHOLE KERNEL CORN,
SOL&LIQ--This is succotrasch from canned corn and limas; has less B and C vitamins than
if you cook fresh and more sodium because of salt used in canning.
Nutritional Data for HOMINY, CANNED, YELLOW--Canned hominy has little food value. In
reality, the traditional preparation, with wood-ash water (up north) or lime-water (southwest
and meso-America) greatly icnreased the protein available from sun-dried corn, and made
its vitamin B-3 (niaacin, somewhat scarce in foods) more biologically available. This is
probably true of the Mexican-style hominy in the Posole recipe, whose author says it's
readily available in stores in the southwest.Roast New Corn on the Cob for (outdoor) Powwow
The key to this is fresh corn from the field just that morning trucked in to the powwow
ground before noon. Cut it with an 8" stem attached to the cob. A big bed of coals with a
grill over it that has removable pieces so you can keep adding wood or charcoals through
the afternoon. Several big tin gallon cans to hold melted butter to dip the roasted ears in.
LOTS of big plastic garbage bags for the discarded husks. Pull the husks down and strip off
some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks back up, put the ear onNative Foods -- Recipes--Corn
http://www.kstrom.net/isk/food/r_corn.html (1 of 9) [5/17/2004 11:52:07 AM]