Julie Bove wrote:
> This is the recipe I was given:
>
> Corn-Flour Bannock
> (Fried or Baked)
> a.. 2 3/4 cups corn flour
> b.. 2 tbsp baking powder
> c.. 1/2 tsp salt
> d.. 3 tbsp lard
> e.. 2/3 cup water
> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or
> baking sheet. Stir and blend together the flour, baking powder and
> salt. With a pastry blender or two knives, finely cut in the lard.
> Then gradually stir in the water. Stir with a fork to make a soft,
> slightly sticky dough. Turn dough on a lightly floured surface and
> knead gently 8-10 times. Roll out or pat 1/2 inch thick, or flatten
> dough to fit frying pan. Cook in frying pan on hat ashes over an open
> fire (turning to brown both sides), or on a baking sheet in oven for
> approximately 12-15 minutes, or until golden brown. Cut and serve
> with butter. Makes 1 loaf.
> - Aboriginal Tourism - Native Cuisine
>
> Do you know what I could sub for the lard? I don't have a real
> objection to it, but it would be something extra I would have to buy
> and I doubt I would ever use it for something else.
>
> Thanks!
Are you making Damper? Or does Damper not have any lard in it?
Janet