Abenaki Rose Corn

Have you ever seen an ear of Abenaki Rose corn? Each ear is a different variation of cranberry/purple coloring. It could easily be mistaken for the decorative Indian corn, but this corn is an ancient staple of the Abenaki diet. Which is why Alnobaiwi has grown this variety for the last three years. We want to preserve and help bring back the traditional food of the Abenaki and Wabanaki people to this land.

While this variety of corn is not great for eating right off the cob, it makes excellent hominy and masa. Since ancient times, corn has been processed to be used in different ways. Hominy is made through a process of nixtamalization where the tough outer skin of the kernel is removed leaving the softer inner kernel. Hominy can be used in soups and stews or baked into a corn bread or quick bread. When hominy is ground up it becomes masa which can also be used to make a variety of bread products. In the video below, you will see Mia using a harvest of Abenaki Rose corn to create hominy and masa. Enjoy.