Kneel Down Bread

Grinding fresh corn

 Kneel Down Bread


Grinding corn kernels. This was done with a
rock in a bowl originally.  Modern tools make
the job easier.

 When the corn is ready they pick all of the ears from ripe to almost ripe.  The cut the kernels off with a knife into a large bowl as seen above.  Then the corn kernels are ground into a paste.  The paste is then replaced back into the corn husks as seen below.  The husks with the corn paste are then placed in a fire pit lined with hot rocks.  The husks are then covered with hot rocks and sand and cooked for 2 hours. 


Lucille Begay is Loading husks with the corn paste.

The husks are removed from the fire.  The husks removed and the result is a small loaf of bread.  That is corn bread in the original form.
The taste is very bland.  They also bake the husks in the oven.  You can freeze the cooked bread.  They cut up the bread and put it in soup.


Preparing husks for baking.  Husks are baked
for 2 hours.  Has a mild corn taste.