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Canku Ota
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(Many Paths)
An Online Newsletter Celebrating Native America
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Corn Bread
credits: Recipe adapted by Vicki Barry

We all have the Native Americans to thank for corn bread. Its humble beginnings can be traced back to the Indians that the European settlers came in contact with when they first arrived in America. However, it stands to reason that the Native Americans have been making corn bread long before that.

The Indians used corn ground into meal and flour for years in their cooking. Corn was a major food source so they were very creative in its usage. Because the white settlers were dependent on the natural resources, they too, adopted the practice of making corn bread. A surge in popularity around Civil War time was inevitable as corn was plentiful and cheap. Corn bread and other meals made from corn were easy to make.

Because there were special varieties of corn grown throughout North America, the corn bread differed by region. In the southwest areas, blue corn was popular. The northern regions favored the yellow corn and the south had white corn. In addition, the preparations in making corn bread differed too.

In the beginning, when a lot of supplies were scarce, the Indians made corn bread from a simple mixture of water, salt and cornmeal. The recipe graduated to using variety of sweetener products like sugar, honey or molasses for northern corn bread. The south tended to steer clear of the sweetened corn bread and favored using fat from bacon or lard.

Because of some of the natural components in the corn, there is no need to use yeast to get the corn bread to rise. This property makes it one of America’s favorite quick breads. These days, you can still make corn bread from scratch. However, there are a number of varieties of corn bread mixes available these days from your local grocery store. Corn bread, once a major part of a diet, is now a southern accompanying favorite to almost any meal.

Blue Corn Cornbread

cup blue cornmeal
cup all-purpose flour
teaspoon baking powder
cup white sugar
pinch salt
beaten eggs
cup milk
cup butter


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  2. Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
  3. Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
  4. Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

Nutrition Facts

Amount Per Serving
Calories 140 Calories from Fat 60
Total Fat 7g - 11% DV Saturated Fat 4g - 20% DV Trans Fat
Cholesterol 25mg - 8% DV Sodium 75mg - 3% DV
Potassium 230mg - 7% DV
Total Carbohydrate 16g - 5% DV Dietary Fiber less than 1g - 4% DV
Sugars 4g - Protein 2g Vitamin A 4% DV
Vitamin C 0% DV Calcium 10% DV Iron 4% DV
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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  
Canku Ota is a copyright © 2000 - 2013 of Vicki Williams Barry and Paul Barry.
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