Nowadays we call the multi-colored corn "Indian Corn." But it wasn't that way in colonial days.
Back then, all grains were colloquially called "corn." So when the settlers were introduced to maize by the Natives, they called it "Indian Corn" to differentiate it from wheat, rye, etc.
There are still echoes of that in such recipes as Rye & Injun, a bread that uses both rye flour and cornmeal. Here's one version:
Rye 'N Injun Bread
1 cup boiling water
2 envelopes yeast
1/2 cup pumpkin puree
2 cups rye flour
1/3 cup molasses
1 1/2 cups all purpose flour
5 tbls butter
1 tsp salt
1 cup yellow cornmeal
Combine boiling water, pumpkin, molassas, butter and salt and stir in cornmeal. Let mixture stand.
Proof yeast in 1/3 cup lukewarm water with a pinch of sugar for 10 minutes. Add to pumpkin mixture, stir in rye and all purpose flours, and combine well.
Turn mixture out on surface sprinkled with 1/2 cup flour and knead it well, adding more flour if necessary, for 10 minutes. Put dough in greased bowl and let rise until double in bulk. Punch down, halve dough, and form each half into a ball.
Put each ball in a greased 8-inch loaf tin and let rise until double in pulk. Cut a cross in the top of each loaf and bake in a hot (375F) oven for 15 minutes. Lower heat to 325F and bake an addtional 45 minutes to one hour, until loaves are brown and sound hollw.
Alternative: Shape into balls about the size of handballs. Flatten into patties. Let rise until doubled, and bake.
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