"Julie Bove" > wrote in message
news:Oe3Dj.8731$2Y4.4341@trndny01...
> 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!
>
>
Try bacon fat. It alters the taste a bit, depending on thte bacon, but
usually in a positive way. Lard and bacon fat and salt pork fat give a bit
of richness to a dish that vegetable oils do not. They also tolerate higher
heat.

Kent