James H. Hill, ca. 1936-40
You pour water in a small pot, put the osafke corn in, add meat, cook it, and it’s called sakkonepke.
Acee Blue Eagle, 1956
Rice is sometimes used in place of sofkey grits.
Indian Recipes, 1975
Cook sofkey grits until three-fourths done. Add short ribs of beef that have been baked or browned. Let simmer until meat and sofkey grits are tender. Salt and pepper to taste.
Lois Neal, 1992
Bertha Tilkens, 2009
Brown pig feet before placing them in a crock pot. Add two cups of hominy corn and fill the crock pot about three-quarters full with water to cover the pig feet and corn and cook until the corn is soft. To add flavor, use bacon drippings and salt to taste.