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This could be called Indian Bread, but they cooked on rocks and we use a skillet.

In a good sized mixing bowl mix up a cup of white corn meal, 1/4 cup all purpose flour, 1 tsp baking powder, 3 or 4 good shakes of salt, and about 1/3 cup of butter milk to make a batter.

If you don’t have buttermilk in camp, just add a dab of vinegar or pickle juice to some sweet milk.

If you are in the mood you can add a little finely chopped onion, peppers, or black olives to the batter.

Heat an eighth inch of shortening or oil in your cast iron skillet. Spoon or pour the batter into the oil till you have a pancake like patty.

Fry the bread on both sides and drain on paper towels till time to eat. Repeat till the batter is gone. Add oil to the skillet as needed during cooking.