St. Kateri's Edible Indian Corn

Last fall, as an extra activity for our Colonial Life Unit Study, my girls spent a little time in the kitchen making Edible Indian Corn.   It was a great recipe for them to make (mostly on their own) and they had so much fun!   These would also make a fun treat for the upcoming canonization of St. Kateri Tekakwitha on October 21st!   This week we are planning on making Indian Corn Cookies.  I'll be back with the recipe soon! 

St. Kateri's Edible Indian Corn

  • 4 tablespoons of butter
  • 4 cups of mini marshmallows
  • 5 cups of puffed corn cereal (we used Honey Kix)
  • 1 1/3 cups diced dried fruit (we used raisins and cranberries)
  • Popsicle sticks
  • Fruit leather


In a large pot, melt butter and mini marshmallows over low heat.  This takes about 5 minutes.

Remove the mixture from the stove and use a wooden spoon to stir in puffed corn cereal and diced dried fruit. Allow the mixture to cool for about 10 minutes.

Using buttered hands, shape each treat by pressing 1/3 cup of the mixture around a Popsicle stick. 

Add fruit leather husks to the bottom of the ear, slightly moistening them to help them stick if needed. 

Makes approximately 15 treats.

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1 comment:

  1. We will be doing this on Sunday! Thanks for the idea! We will be a Hawaiian inspired dinner as Marianne Cope is going to be canonized that day as well.