Navajo Kneel-Down Bread

Preparation info
  • Serve


    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

This is less a bread than a fresh-corn pudding, in which the pulped kernels bake slowly, enclosed in fresh corn husks. The recipe in Traditional Navajo Foods and Cooking calls for shaping the pulp into small cakes, two inches by five inches, before placing them between husks split open and flattened