Guest Author - Deborah Adams

2 Cups cornmeal
2 Cups water
2 Tablespoons butter
2 Teaspoons salt
1 Tablespoon fresh dill, chopped

Preheat oven to 375º F. Bring water to boil in a saucepan. Add cornmeal, butter, salt, and chopped dill. Place mixture in buttered 8 inch by 8 inch cake pan; bake for 25 minutes or until done. Cut into squares and serve.

This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.