Three ways to cook with Indian Corn

Indian Corn, or Flint corn, is one of the oldest types of corn and comes in a variety of colors. It can be used to make hominy, polenta, cornmeal, soups, and much more. Every year, Ho-Chunk Farms harvests Indian Corn on the Winnebago Tribe of Nebraska using traditional methods. Community members can get involved by helping pick the corn, removing kernels and drying the corn in the sun. You can learn more about the harvest here. The corn can also be purchased on our website.  

One of the most popular ways to serve Indian Corn is in soup, but there are a multitude of ways it can be used. Here are three ways (including our soup recipe) that you can serve this delicious, traditional food at home. 

Indian Corn Soup 

This classic recipe is a favorite and makes a large portion to share with family and friends.  

What you’ll need: 
1 qt Indian Corn 
2 qts Water 
2 lbs Stewing beef (cubed) 
12 oz LB Jamison Beef Base (or preferred bouillon or base) 

Directions: 

  1. Soak corn overnight or for at least 4 hours 
  2. Combine corn, water, and beef into cooking pot and boil for at least 2.5 hours. (Beef base can be added after boiling begins. Season to taste.) Stir occasionally and add more water as evaporation occurs or to desired consistency. 
  3. When meat is done to your liking, corn will be done also. 
  4. Taste before adding any other seasonings. Serve hot. 

Popcorn 

Yes, Indian Corn can be popped on the stove top just like regular popcorn. This makes a delicious (and easy!) snack for movie night.  

What you’ll need: 
Olive oil or avocado oil 
Indian Corn 
Large pot 

Directions: 

  1. Heat oil over medium heat. Add 2-3 kernels of corn to the heated skillet until they pop.  
  2. Add enough kernels to barely cover the bottom of the pan. Cover. 
  3. Once popping stops, remove the pan from heat and enjoy! 

Grits 

Skip the store-bought stuff and make your own grits at home! Grits are great served with eggs for breakfast or as a side dish with dinner. Get creative and add peppers, onions or chilies. Keep in mind these grits will be a bit more coarse then store-bought grits. 

What you’ll need: 
Coffee grinder or flour mill 
Indian Corn 
Water 
Salt, cheese and/or butter to taste 

Directions: 

  1. Add corn to the coffee grinder or flour mill. Pulse 3-5 times until the corn is broken into chunks, but not yet a flour consistency. Grind until you have about 1 cup of grits. 
  2. Bring 3 ½ cups of water to a boil. Add grits and stir well.  
  3. Cover, reduce heat to simmer and let cook for 15 minutes, checking often. If the grits become dry, add small portions of water.  
  4. Remove from heat, add desired seasonings or cooked toppings, and enjoy. 

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