Eat Without

Banaha Bread

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe by Trista Winnett, Choctaw Nation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-09-14.

Yes, it is Banaha and not Banana . Banaha Bread is a delicious cornmeal-based food that is great with any meal.

Makes
6 Servings
Serving size
1 portion of Banaha Bread

Ingredients

  • 6 cups water
  • 4-6 handfuls corn shucks
  • 2 cups cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  1. In a large pot, bring 6 cups of water to a boil over medium to high heat.
  2. Boil corn shucks for about 10 minutes. Remove carefully.
  3. Strip a few shucks into strings. Tie two strings together to make longer strings.
  4. In a medium-sized bowl, mix the dry ingredients.
  5. Keep mixing and slowly add a little water until the mixture is firm enough to handle easily.
  6. Form cornmeal mixture into 8 oval shaped balls about 3 inches long.
  7. Wrap the balls in corn shucks and tie the ends closed with the corn shuck strings.
  8. Gently put wrapped balls into the large pot of boiling water. The pot should be about 2/3 full of water. Cover the pot with a lid and cook for 30-45 minutes over medium to high heat.
  9. Remove corn shuck covering and serve hot.

Notes

Tip: Spice up your bread with peppers, onions, and peas. It can be refrigerated and reheated in a pan or microwave oven.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.