AmerIndian Recipes :: AmerIndian Breads
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 c. water
2 c. cornmeal
2 tsp. salt
2 Tbsp. butter
1 Tbsp. chopped fresh dill (optional) Preheat oven to 375 degrees fahrenheit. Bring water to boil in a saucepan. Stir in cornmeal, salt, butter and dill, if desired. Place in a buttered 8-in. square or rectangular pan and bake for 25 mins. Cut into square or rectangles and serve. Serves 6 to 8.
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