C. T. Suddeth

Disquani ᏗᏍᏆᏂ Cherokee chestnut bread

4 c. hulled, peeled chestnuts

4 c. cornmeal

1/2 tsp. baking soda

1/2 tsp. sea salt

1 c. maple sugar/ birch sugar/ sweet gum tree sugar

2 c. water

20 lg. hickory leaves or 10 corn husks

Boil chestnuts 3 min., peel. Boil peeled chestnuts 15 minutes in sugar and water. Drain. Add chestnuts to sifted cornmeal, salt, baking soda. Moisten mixture to make stiff dough. Knead well. Tie hickory leaves with string are used, Or wash and scald corn husks in hot water. Put dough on large ends and cover all sides. Tie end of leaf/shuck in a loop knot. Both leaves and corn blades should be scalded before use. Drop bread in boiling water and simmer for 1 hour.