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.
Posted by Michael Patrick McCarty