[New post] Milky Kernels-A Taste of Hearth Cooking

hearttohearthcookery posted: " When Puhwem (Lenape white flour corn) is green corn the kernels are filled with milky white juices that are concentrated corn flavor.  I am using my jaspar knife to remove the kernels from the cob to prepare green corn bread.  Note all the splatters o" Respond to this post by replying above this line New post on Bites of Food History Milky Kernels-A Taste of Hearth Cooking by hearttohearthcookery When Puhwem (Lenape white flour corn) is green corn the kernels are filled with milky white juices that are concentrated corn flavor.  I am using my jaspar knife to remove the kernels from the cob to prepare green corn bread.  Note all the splatters of "milk" in my bowl and on my finger. hearttohearthcookery | September 13, 2021 at 7:33 am | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American | Categories: culinary history, food, food history, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | URL: https://wp.me/pvzYr-36T Comment    See all comments    Like Unsubscribe to no longer receive posts from Bites of Food History. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2021/09/13/milky-kernels-a-taste-of-hearth-cooking/ Thanks for flying with WordPress.com