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
- Preheat oven to 350 degrees.
- Place cornmeal in a small bowl. Add water and mix. Allow to stand.
- 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.
- Add the salt, egg, and cornmeal; stir well. Cook another 15 minutes.
- 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.