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Grated Bread

breads, native, sauces, vegetables

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Use any large vegetable grater. We used to make ours for bread grating by making perforations with a nail driven through tin, making a lot of these rough holes, and cupping it trough-shaped and nailing it to a board, inverted, forming a hump-shaped grater. Take field corn when it is in the dough stage, just when it is a little too hard for roasting ears. Place the grater inside a large pan and rub the semi-soft corn back and forth over the rough perforations until the desired amount of dough-like mass has collected in the pan. Either fry the grated corn like corn pone, or add baking powder and salt as for making corn bread, using less liquid to the already moist, grated corn. Source: "Indian Cookin'", compiled by Herb Walker, 1977

Yield: 1 recipe

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