Posted by: hearttohearthcookery | September 23, 2011

“Corn-in-the-milk” Bread

Corn-in-the-milk bread

In my previous post on bear grease, I was preparing the rock with bear grease to start the process of making kahahpon (a preservation method for “corn-in-the milk” bread).  Touching Leaves Woman describes making kahahpon when the “corn got in the milky stage”.  She writes that you have to “get the corn early in the morning and prepare it” by removing the silks and husks and scraping off the corn.  I am cooking and turning the bread which needs to be baked prior to preserving.

Visit my website at:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: