Photography: Laticia McNaughton These dishes from the Ganondagan State Historic Site are fueling the resurgence of an indigenous crop. In the August/September 2018 issue, Diana Lambdin Meyer writes about the Iroquois White Corn Project, the revitalization of an indigenous staple for the nations of the Iroquois Confederacy taking place at Ganondagan State Historic Site in Victor, New York. In the feature article, Meyer reports on the role tourists play in the Iroquois White Corn Project. Visitors to Ganondagan can shuck, hull, and/or husk the corn. They can also purchase milled corn at the park’s store or online to cook up the recipes below or others found at the Ganondagan website. Roasted Cornmeal Pancakes (Makes 24 4- to 5-inch-diameter pancakes) 3 cups Iroquois Roasted White Corn Flour 2 cups all-purpose flour 8 teaspoons baking powder ½ teaspoon salt 5 cups low-fat buttermilk 4 eggs (or 2 cups egg substitute) 8 tablespoons canola oil In a large bowl stir together corn flour, flour, baking powder, and salt. In a separate large bowl whisk together the buttermilk, eggs, and oil. Make a well in the center of the flour mixture. Pour buttermilk mixture into the well. Stir until well-mixed. Lightly coat a nonstick griddle with nonstick cooking spray. Preheat over medium heat. For each pancake, pour ½ cup onto the griddle. Cook about 4 minutes or until bubbles begin to appear on the top of the pancakes. Using a spatula, turn pancakes over and cook 1 – 2 minutes more. For sweet pancakes: Add blueberries, bananas, diced peaches, or another favorite fruit. For savory pancakes (great for lunch or dinner): Sauté 1 cup chopped scallions, 1 cup chopped sweet peppers, and 4 tablespoons chopped parsley in canola oil. Add mixture to batter. Photography: Laticia McNaughton Cornbread With Maple Yogurt 1 stick of butter ½ cup sugar 2 eggs or egg substitute 1 cup Iroquois Roasted White Corn Flour 1 cup all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt ½ cup milk ½ cup vanilla maple yogurt* Preheat the oven to 400 degrees. Grease 9-by-12-inch pan. In a large mixing bowl, cream the butter and sugar and add the eggs. Stir well. Add the corn flour, all-purpose flour, baking powder, and salt to the creamed butter. Stir in the milk and yogurt. Pour batter into pan and bake for 15 minutes or until beautifully brown. *You can substitute plain yogurt plus 1 teaspoon maple extract. Recipes edited and adapted with permission from the Iroquois White Corn Project. For more recipes and to purchase corn from the Iroquois White Corn Project, visit the Ganondagan website. For more information on the Ganondagan State Historic Site, read “Visiting Ganondagan State Historic Site” in the August/September 2018 issue. All images courtesy Margaret Joseph/Ganondagan State Historic Site. From the August/September 2018 issue. Stay in the loop of food and beverage news and goings-on in the West by subscribing to the forthcoming monthly Taste of the West food and drink newsletter. Name Email Subscribe More Native Foods The Sioux Chef’s Indigenous Kitchen Taste of the West: Storytelling Chefs Freddie Bitsoie Is a Native American Foods Ambassador Kitá Wine’s Tara Gomez Is an Award-Winning Winemaker The Pueblo Food Experience Séka Hills Explore:Food & Drink