Corn or Maize
Maize corn like any seed is acidic, and can deplete the body of minerals. Mexican and American Indians added plant ash to soak water in order to make it easier to remove the hulls from corn, and this treatment had the added effect of adding biologically active minerals from the plant ash. Any corn or cornmeal should be eaten with added minerals either as part of the processing or as a diet supplement on the side. Soaking water for at least 12 hours will also make the corn more digestible. before eating, so an easy way to introduce minerals is to mix powdered or soluble minerals in the soak water. You can also add the minerals in the form of clay or fine powdered dolomite directly to the cornmeal in a ratio of 1 teaspoon per cup. See Minerals for more information on adding minerals to your diet. Choose a bland or neutral tasting source of minerals like ash or dolomite when adding it directly to food.

Below are foods to make with corn, cornmeal and popcorn.

 Food Made With Corn (Maize)

Creamed Corn
Once upon a time, creamed corn was made with corn and cream and did not need any cornstarch to thicken it. You can make this old fashioned corn, but don't expect it to taste exactly like canned (dead) so-called "creamed corn":
Husk the corn, then slice off the kernels.
Using the back of the knife, continue to scrape the cob to get the 'milk' of the corn
Put the corn in a large, heavy frying pan (cast iron is ideal) with some cream or milk and butter
Cook on very low heat, stirring frequently to prevent sticking.
It should take about a half hour to fully cook and thicken up.
Salt and pepper to taste
Can be frozen.

Corn and okra
Chop onions and slice okra. Cook in coconut oil or lard until slightly tender. Add chopped tomatoes and sweet corn and continue cooking for a while longer. Season with salt and pepper.

 Food Made With Cornmeal (Polenta)

Ash Cake or Corncakes

Mix 1/2 cup of cornmeal, a half teaspoon of any neutral-tasting source of powdered minerals such as garden ash (white powder), dolomite lime, clay or powdered chalk and 2 cups of bone broth or water in a glass or ceramic bowl and let set over night. Pat into a bread loaf pan and refrigerate. To cook, slice and fry in bacon grease. Recipe can be made larger if more is needed. Add some fried onions, thyme and parmesan cheese for extra flavor. Originally, these cakes were cooked directly on hot charcoal on the fire and eaten with whatever ash and charcoal adhered to them. If you are cooking and eating them in that manner, you don't have to add extra minerals at the beginning.

Corn cereal (grits)
Preliminary: Attach a timer to a crock pot or slow cooker
For each person put into a slow cooker the night before:
3 tablespoons of cornmeal (polenta, maize meal)
A pinch of powdered dolomite lime
1 cup of water.
Set timer for 4 hours before you wish to get up.
Add milk and sugar as desired or available

Cornmeal dumplings (Cornpone)
Mix enough plant ash (white powder left over after a garden fire) with corn meal to make it begin to turn yellow. Boil water and then mix it in with the nixtamalized corn until if can be formed into balls (aka cornpones). Drop the corn balls/pones into the boiling water and cook until done. Don't use table salt as it will make the dumplings too crumbly When cooked, remove from pot and serve with hot meat drippings.Serve hot with meat drippings.

 Making Popcorn


Make popcorn in rendered lard or coconut oil and top with farm butter and sea salt.
Drink raw beer, kombucha or other fermented beverage with it to help digest the cooked carbohydrates.
Many people enjoy sprinkling powdered nutritional yeast on their popcorn.

Full Moon Feast by Jessica Prentice
This is a good book if you like learning about indigenous customs and following natural cycles. Includes using coconut oil, a rootbeer recipe that calls for only 2 tablespoons of sassafras and easy and delicious corn fritters.
Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann

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