Here are some old Cherokee recipes from my grandmother who was full Cherokee - Phillip Blackwell
 
Cherokee Bean Balls
Makes 8 servings
2 cups brown beans     
1/2 cup flour
4 cups cornmeal           
1 teaspoon soda
Boil beans in plan water until tender, put cornmeal, flour and soda in large mixing bowl, mix well. add boiling beans and some of the juice to the cornmeal mixture to form a stiff dough. Roll in balls and drop in pot of boiling hot water, let cook for 30 minutes at slow boil.
 
Cherokee Huckleberry Bread                
2 cups self-raising flour                          
1 stick butter
1 cup sugar                                            
1 teaspoon vanilla extract
1 cup milk
1 egg
2 cups berries
[huckleberries or blu berries] 
Cream eggs, butter, and sugar together. Add flour, milk,and vanilla
sprinkle flour on berries to prevent them from going to the bottom.
Add berries to mixture. Put in baking pan and bake in oven at 350F
approx. 40 minutes or until done.
 
Cherokee Fried Rabbit [Wild]
makes 4 servings
Dress swamp or cotton-tail rabbit. Wash, cut up, cover with water.
Cook until about done.Take pieces out of liquid, dust with flour,
salt and fry brown in a skillet of pork-fat.
 
Cherokee Crispy Fried Fish
Makes 4-6 servings
2 pounds small dressed fish                        
1/4 cup milk
1-1/2 teaspoons salt                                   
1/2 cup flour
dash pepper                                                
1/4 cup cornmeal
fat or oil for frying
 
Thaw frozen fish, clean wash and dry fish. Add salt and pepper to milk. Mix flour and cornmeal, dip fish in milk and roll in flour mixture. Fry in hot fat at moderate heat for 4 or 5 minutes or until brown on one side. Turn carefully and fry 4 or 5 minutes longer until other side is brown and fish flakes easily when tested with a fork. Drain on paper.
 
Chestnut Breads
Peel one pound of chestnuts, remove the inside skin. Mix with enough cornmeal to stick together, add some boiling water to make dough. Stir, wrap in green fodder or shucks bake to light brown.
 
 
Ramps [Wa-s-di]
(a smelly business but good)
Ramps grow wild in the mountains and are of the lily family, fry them with eggs, bacon or ham.