Most Eastern American Indian tribes made flat cakes or skillet breads from cornmeal. Here is one variation:

• 1 1/2 cups fine ground cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (or water)
• 5 tablespoons bacon drippings or sunflower oil

Mix dry ingredients with milk or water and 3 tablespoons of drippings or oil. Heat remaining oil in a heavy skillet and drop cornmeal batter by spoonful into hot pan. Serve with butter, honey, or maple syrup.

*I like this with bacon drippings the best, and sometimes with the additional of raisins, blueberries, or sliced green onions. It’s a great way to start the day before a mountain hike or a hunting trip, and I sometimes bring them along cold with a handful of jerky for a midday snack.

**Adapted from a recipe found in “Spirit of The Harvest: North American Indian Cooking” by Beverly Cox and Martin Jacobs.

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Posted by Michael Patrick McCarty