Called wagmiza wasna by the Sioux, these corn cookies are easy to prepare and do not require baking. Made without dairy or eggs, this recipe uses traditional Native American ingredients including cornmeal and oil. Corn is the backbone of Native American cuisine, often ground into cornmeal for use in baked goods. These cookies also include raisins for added sweetness and to help bind the dough together. The finished cookies have a crisp exterior and a soft, chewy interior.
Recipe Servings: 6
Prep Time
35 minutes
Cook Time
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups yellow cornmeal
- 1 cup oil
- 1 cup raisins
- ⅓ cup brown sugar
Directions
- Toast the cornmeal in a skillet over medium-high heat, stirring to prevent burning, about 25–30 minutes.
- Heat the oil in another pan.
- Chop or grind raisins to preferred size and add to hot oil.
- Add the browned cornmeal and sugar to raisin mixture, stirring well to combine.
- Place spoonful-size mounds onto a cookie sheet.
- Once cool, cookies are ready to eat.
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