The Algonquians call these Nokake. The dough was spread on a board and set beside
the fire to bake. When it was cooked on one side, it was turned over and baked on
the other side. The blade of a hoe was often used to prop up the board beside the
fire for baking and to lean baked loaves against a cooling rack.
- 2 cups water
- 2 cups cornmeal
- 2 teaspoons salt
- 2 tablespoons butter
- 1 tablespoon chopped fresh dill (optional)
- Heat oven to 375 degrees F.
- Bring water to boil in a saucepan. Stir in cornmeal, salt, butter and dill, if
desired. Place in a buttered 8-inch square pan and bake for 25 minutes.
- Cut into squares and serve.
Serves 6 to 8.
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