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.