Indian Bannocks
Ingredients
Directions
Prepare
In a bowl, combine Indian meal and salt.
Gradually add boiling water or milk until the mixture is soft.
Wet your hands and shape the mixture into small flat cakes.
Fry
Heat lard in a skillet over medium‑high heat.
Fry the cakes, cooking one side first, then turn to cook the other side.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Indian meal
- Forms the bulk of the dough and sets into a firm, starchy structure when cooked.
- Boiling water or milk
- Hydrates the cornmeal so it becomes soft and cohesive enough to shape.
- Lard
- Conducts heat in the skillet and browns the cake surfaces while adding richness.
The step that matters
Gradually add boiling water or milk until the mixture is soft. Cornmeal absorbs liquid at its own pace, so adding it all at once can make the dough either soupy or crumbly. Adding it gradually lets you stop once the mixture is soft enough to shape without sticking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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