Full Recipe
Author
Food Network | 2022-11-21
Description
The cooks at Wahpepah's Kitchen represent many tribes beyond my own Kickapoo, and I source ingredients from Native American farmers throughout the country. The blue corn I use in waffles, mush and cookies comes from the Ute Tribe of Colorado. Blue corn lends itself to desserts because of its natural sweetness that's only enhanced once it's ground. So, the cookies themselves don't require a lot of sugar. I fill the little divot made by my thumb with a compote of whatever berries are in season--my favorites are the slightly bitter chokecherries of mid-July and the tart huckleberries of late summer.
