Iroquois White Corn Project

John Mohawk’s Corn Bread Unlimited



  • 2 cups boiling water 
  • 2 cups Iroquois White Corn Flour


  1. Preheat 325 degrees. Prepare an oiled baking baking dish. Suggested is a 6” spring form pan since it produces a loaf that is a fair approximation of traditional bread.
  2. Put water in a medium bowl. Stir in corn flour until water is absorbed. Add small amounts of water as needed until dough can be worked. Be sure to use tools to mix since the dough is very hot!
  3. Pour batter into the baking dish. Add other ingredients as desired.
  4. Splash a little cold water at the end on top of the loaf. Just enough water to help smooth the top.
  5. Cover the pan with foil and bake for 1 hour. Remove from oven and allow to cool. Place in the refrigerator until completely chilled. Remove from pan and slice. It can be steamed, grilled, or even microwaved. This dish responds well to sauces.

Optional Add-in Ingredients May Include: 


  • Cinnamon or nutmeg
  • Dried fruit: raisins, blueberries, cranberries
  • Nuts: almonds, toasted pecans
  • Maple syrup or honey
  • Maple yogurt


  • Toasted pine nuts
  • Roasted garlic
  • Carmelized onions
  • Scallions
  • Sharp cheddar cheese

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