Title: Chippewa Bannock
Categories: Bread Native
Yield: 6 Servings

1 1/2 cups cornmeal 1/2 cup water 4 tbls. hazelnut oil, melted butter or bacon drippings 4 tbls. maple syrup or honey 1/2 tsp. salt 3 to 4 tbls.cooking oil for frying

In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup and salt. In a large skillet, heat 2 tbls. oil over medium-high heat. Drop batter by tablespoonfuls into hot oil. Flatten with spatula and fry cakes until crisp and browned on both sides. Add more oil as needed. Serves 4 to 6.

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