native american

Pass the butter and enjoy. They're great with a stew or gravy too. In the past, the Indians made these with just corn meal and water and ate it as their daily bread.
courtesy of www.emerils.com

Corn Pone

cornmeal

salt

baking powder

bacon drippings

milk

Stir together the cornmeal, baking powder and salt. Add the bacon drippings and milk.  Stir well. Making about 4 pones (flattened circles) for each bowl of batter, plop the batter onto a greased cast iron skillet. Cook until golden brown on each side, flipping once. 

To present them in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did.

Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 30 to 45 minutes. Check one to make sure they're done and then bring the rest in the corn husks and serve with jam, butter or honey.

These were easy and went well with our beans.

Three Sisters Soup is a delicious harvest soup made with the nourishing trio of corn, squash, and beans. This classic Native American soup recipe is a family favorite!

Three Sisters Soup

olive oil

onion,

garlic,

lb red potatoes, diced (no need to peel)

chipotle powder

tsp cumin

bay leaves

chicken broth

can diced fire roasted tomatoes

salt and fresh cracked black pepper

jalapeño pepper, minced (leave out for less heat)

zucchini, diced (do not peel)

summer squash, diced (do not peel)

corn, kernels removed

black-eyed peas

parsley

cheese

Heat the oil in a large soup pot or Dutch oven and add the diced onion. Saute for five minutes, stirring often, until the onion starts to soften. Add the garlic and cook a minute or two longer.

Add the potatoes, chipotle powder, cumin, and bay leaves to the pot and cook a couple of more minutes, stirring almost constantly.

Add the broth and tomatoes to the pot and bring to a simmer. Add the jalapeños, if using, at this point too. Bring to a boil.

Lower the heat and simmer just until the potatoes are just tender, about 8-12 minutes. You can cover the pot if you like, but make sure you&#39;re cooking at a simmer, not a full boil.

Add the zucchini, summer squash, corn and beans, and bring the soup back to a bubble. Season with salt and black pepper to taste. Add more chipotle or cumin at this point if you like. Cover and let the soup simmer for just a few minutes. You just want to take the raw edge off your veggies. When they taste just barely tender, the soup is finished. Add water if your soup seems too thick.

Serve the soup topped with fresh parsley, and a sprinkle of cheese, if you like.

We Metis love our bannock and this is my favourite recipe for it. It's great with soup, or just on it's own with jam or honey.

Metis Bannock

all-purpose flour (or whole wheat flour)

sugar

margarine (or butter

milk (or water)

Mix flour, baking powder, sugar, and salt.

Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.

Gradually mix in enough milk to make soft but not sticky. Knead.

Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.

Bake at 425&deg;F (220&deg;C) for 25 minutes or until lightly browned.

Ate alot of bannock when working in the bush in Northern Manitoba, itwas a staple. Was working with three Cree guys who knew what they were doing! We cooked it in a cast iron pan in about 1/4” corn oil, flipped it once. Breakfast was with jam and PB, lunch was with cheese, supper was with fish. Always bannock, very easy to get along with. We used corn oil instead of butter , water instead of milk, since there was no refridgeration, worked fine

Tender greens make up the base of this bright, simple yet texturally complex salad adapted from “Turtle Island” (Clarkson Potter, 2025) by Sean Sherman. The chef created it to highlight seasonal foraging in North America. While wild dandelion greens or chickweed provide the full effect, mixed greens or even arugula also work, providing a peppery bite against the honeyed persimmon fruit. Great on its own, this salad can also be served alongside a hearty, braised main dish like Mr. Sherman’s bison pot roast with hominy.

Wild Greens Salad With Persimmons and Hickory Nuts

Sea salt

Ground sumac

cider vinegar

maple syrup

(or more, to taste) mountain mint

onion

sunflower oil oil

NYT Cooking

https://static01.nyt.com/images/2025/11/12/multimedia/12FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz/07FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz-videoSixteenByNineJumbo1600.jpg

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

https://static01.nyt.com/images/2025/11/12/multimedia/12FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz/07FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz-googleFourByThree.jpg

https://static01.nyt.com/images/2025/11/12/multimedia/12FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz/07FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2025/11/12/multimedia/12FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz/07FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz-facebookJumbo.jpg

Spread the nuts in a large skillet in a single layer. Toast over medium heat for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate and season with salt and sumac.

If you’re using dried persimmons, bring a small saucepan of water to a boil. Add the persimmons and remove the pot from the heat. Let persimmons stand for about 10 minutes to rehydrate, then drain before cutting them into bite-size pieces.

In a large bowl, whisk together the vinegar and maple syrup. Add the wild greens, mint and ramps. Drizzle in the oil while tossing to coat the greens evenly, then add the nuts and persimmons and toss again. Taste and season with salt. Serve right away.

This was delicious! A perfect fall salad!

Those are pecans in the photo of the salad.

I live in the midwest and Costco currently has bags of California grown persimmons for sale.

@Deb all persimmons originate in Asia. They were exported to the US in the 1800s. They grow throughout California and in other warmer regions.

Can you use Asian persimmons? I can’t find American ones. Or suggestions on where to buy?

Thanks!!

Sounds like a perfect salad for Thanksgiving dinner. I love persimmon, especially Fuyu, the firmer more apple-like texture. Wen I lived in Berkeley, this gorgeous fruit tree proliferated everywhere. We had a mature tree in our own backyard and persimmon, was a staple ingredient in the fall. Thanks for the recipe and the memories!

@Atje come to California!  A neighbor just gifted me two giant bags of them because squirrels had nibbled them - I’m more than happy to work around the squirrel bites. But I think the empty lots are gone, sadly.

@Atje

“They paved paradise and put in a parking lot.” Said a very wise woman songwriter decades ago.

I'm definitely going to try this- I love persimmons. I'm 48 and live in metro ATL. When I was a kid we just went into a stand of trees in unused lots and picked our own persimmons/plums/berries depending on the season. Where did all of those trees go? I didn't  see persimmons in person again until I moved to the Netherlands (where we foraged for our own hazelnuts growing in a vacant lot:) I'm seriously asking: were they victims of pesticides or some such?

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Corn Pone

Three Sisters Soup

Metis Bannock

Wild Greens Salad With Persimmons a...

Top 4 native american recipes from across the web

The most viewed native american recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Corn Pone

Three Sisters Soup

Metis Bannock

Wild Greens Salad With Persimmons a...

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