Hoe Cakes

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.

Ingredients

  • 2 cups water
  • 2 cups cornmeal
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh dill (optional)

Instructions

  1. Heat oven to 375 degrees F.
  2. 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.
  3. Cut into squares and serve.

Serves 6 to 8.

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