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Poyha (Native American Cornmeal Meatloaf)

Poyha (Native American Cornmeal Meatloaf)

Poyha (Native American Cornmeal Meatloaf)

Published on October 11, 2024 | In By
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    • Cook Time
    • Minutes
    • Yield
    • 2
    • 2 Loafs

Poyha is a traditional Native American dish, often thought to be Cherokee in origin. However, the recipe has been made by tribes spanning the eastern half of the United States. Venison would traditionally be used, but ground turkey is a suitable alternative. 

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Ingredients

  • 2 lbs ground turkey or 2 lbs ground chicken
  • 3 tablespoons oil
  • 1/2 teaspoon salt
  • 2 cans whole kernel corn, drained or 2 cups frozen corn, thawed
  • 2 cups green seedless grapes, chopped fine
  • 1 large yellow onion, diced
  • 3 eggs
  • 1 1/4 cups coarse yellow cornmeal
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt (optional)

Instructions

  1. Chop the corn into small pieces using a chopper or food processor. Do not over-process into a paste, it's important there is still structure to the pieces. Set aside.
  2. In large mixing bowl, add chopped corn, chopped grapes, onion, eggs and pepper. Beat in eggs until all of the ingredients are mixed. Set aside. If you'd like to add optional ingredients like paprika or garlic salt, add to mixing bowl as well.
  3. Spray 2 meatloaf pans with cooking spray. Pack into two loaf pans.
  4. Bake 350* 45 minutes.
  5. Allow the loaves time to cool and firm. 15-30 minutes is best.
  6. Serve with gravy or slice to use for sandwiches.

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