Experimental Cornbread

With Thanksgiving coming up, we thought it would be a great idea to learn about some Indigenous Thanksgiving traditions. Tomorrow afternoon, we'll have a food exchange and powwow with our friends, The Cycling Giants.  Cornbread with beans is a delicious food made by the Mohawk people in our region, and when served with squash, makes use of the "Three Sisters" (corn, beans, and squash) that are often grown together. Here is the recipe we tried.

To make cornbread, you need the following:

 (a bowl, a can of beans, a bag of corn flour, a wooden spoon, salt, and water)

Some of the kids are crazy for beans, and some can't stand them! Here's an interpretation of the bean-gobblers and the bean-gaggers:

We mixed everything into a big bowl, but because we didn't have an exact water measurement, we added too much! It was impossible to boil them in the pot of water, so we fried the cornbread up. In the meantime, the kids played a rousing game of kitchen hockey.

When we got them out of the frying pan, the little cornbreads looked something like this.

Because we didn't quite follow the directions right, they were a bit rubbery and dry on the inside, but the kids seemed to like them with a bit of honey on top.  I took a bit of batter home to fix up a bit, but I guess we'll only know tomorrow (when we share them with our friends) whether they're a success or not.