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.
2 cups water
2 cups cornmeal
2 teaspoons salt
2 tablespoons butter
1 tablespoon chopped fresh dill (optional)
Preheat 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.
Cut into squares and serve.
Serves 6 to 8.
