2 cups water
2 cups cornmeal
2 teaspoons salt
2 tablespoons butter
1 tablespoon chopped fresh dill
Preheat oven to 375°. Butter an 8 inch square pan. Bring water to boil in a saucepan.
Mix cornmeal, salt, butter, and optional dill in a large boil. Add boiling water and stir until well incorporated. Pour batter into prepared pan and bake for 25 minutes.
Cool slightly, cut into squares and serve.
From Spirit Of The Harvest: North American Indian Cooking: “Native Americans taught Early European settlers in North America to make large, unleavened loaves of corn bread. The dough was spread on a board and placed beside the fire to bake. When cooked on one side, it was turned over and baked on the other side. Often the blade of a hoe was used both to prop up the board and to lean baked loaves against for an improvised cooking rack.”