Indian Fry Bread Mix

About Red Corn Fry Bread Mix

In 1932 Waltena C. Myers married Raymond W. Red Corn Jr. after a whirlwind 3-week courtship in the heart of Osage Country, Pawhuska, Oklahoma. After their marriage, Mary Mcfall, a full-blood Osage woman, took Waltena under her wing and began to instruct her in the art of Osage feast cooking. Aunt Mary taught Waltena well, and a long and enduring friendship was born.

Aunt Mary’s method of making fry bread involved a few more ingredients and a little more care, but all you have to do is just add water to our easy-to-use mix and know our ‘secrets’, and you’ll be seeing smiles around your feast table. In 2007, Raymond & Waltena’s grandson, Ryan Red Corn took over the company and runs it from downtown Pawhuska, Oklahoma on the Osage Nation Rerservation. The family proudly continues to serve all of its happy customers with the same quality of service they have grown accustomed to for all these years.

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Exploring the Complex History of Fry Bread

Navajo Innovation, Reservation Rations & the Mexican Tortilla - Ask most folks in American about fry bread and you will find that they consider it a traditional Native food. While this may be true given its origins, it is not an accurate description of its historical roots. Fry bread was created by the Navajo in 1864 when the U.S. government created the reservation system and the distribution of food commodities to the peoples and tribes ‘moved’ there whose way of life (and feeding themselves) had been disrupted.
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