For the Oneida Nation, corn is not just food, it’s culture. The Oneida grew white corn for centuries in New York and replanted it, along with their culture, in Wisconsin in the 1820s. And every fall, the Oneida harvest their traditional white flint corn for sustenance and to remember their tradition.
Vickie Cornelius and Kyle Wisneski work with the Oneida Community Integrated Food Systems project. WPR’s Scott Clark brought us their voices.
Recipe for Hull Corn Soup
- 2 cups dehydrated corn
- ¾ lb cooked salt pork or venison
- 2 cups cooked beans (red, kidney, or pinto)
Cover corn in enough water to cover and soak overnight. Pour corn in stockpot and add enough water to cover corn by 1 inch. Bring to a boil. Cover and simmer for 1 hour.
Add the salt pork or venison and beans. Simmer 1-2 more hours. Check frequently to make sure water covers ingredients throughout cooking process.