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)