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.