Poyha (Cherokee Meatloaf)*

Enjoy a taste of traditional recipes like this at Jones Park’s Native American Heritage Day on Sat., Sept. 14, and Pioneer Day on Sat., Nov. 9.

½ cup cornmeal

½ cup water

1 lb. venison, ground

1 tbsp. fat

15 oz. can whole kernel corn

1 small onion, chopped

1 tsp. salt

2 eggs


  1. Preheat oven to 350 degrees.
  2. Place cornmeal in a small bowl. Add water and mix. Allow to stand.
  3. In a large skillet over medium heat, brown the venison in the fat. When meat is thoroughly cooked, add the corn and onion. Cook 10 minutes.
  4. Add the salt, egg, and cornmeal; stir well. Cook another 15 minutes.
  5. Put in greased loaf pan and bake 30 to 45 minutes.

* This recipe is from Country Cookin’, one of the cookbooks created at FamilyCookbookProject.com.