Lyed corn is similar to Mexican nixtamal and the cornbread tastes like masa which is used to make corn tortillas. The Mohawk cornbread has added kidney beans and the round of dough is boiled in water until it floats to the top of the pot. While it may not win a blue ribbon for looks, it is surprisingly tasty when heated up.
The native American "three sisters" are corn, beans and squash and aboriginal people frequently planted them together. I served the Mohawk cornbread with turban squash and bean stew for a locally traditional meal.
Verdict: I would buy this again but would freeze half the loaf. I am interested in trying lyed corn soup which is much like Mexican posole.
All these foods were locally grown or produced. We have a few fall market days left before the snow comes and I will look for new local foods before trying some imported items.
Do you enjoy any unique or unusual foods?