National Indigenous Peoples Day ~ Summer Solstice, June 21st recognizes and celebrates the history and heritage of First Nations, Inuit and Métis throughout Canada. Many Indigenous communities and groups celebrate their culture and heritage on or around June 21st because of the significance of the Summer Solstice, being the longest day of the year.
This cornmeal bread is a significant way to honour and reflect upon the strength, resilience and diversity of Indigenous People. This recipe is from the cookbook, First Nations Recipes by Gregory Lepine, and corn was a staple for the Huron Wendat of Ontario, which they ground into a coarse flour to make an unleavened bread.
Delicious as this bread is, this time, I did add some frozen Saskatoon berries and blueberries for a touch summery sweetness.
Cornmeal Bread - First Nations Recipes by Gregory Lepine
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1 1/2 cups (375 ml) all purpose flour
1 cup (250 ml) Yellow cornmeal
1/2 cup (125 ml) Granulated sugar
2 teaspoons (10 ml) Baking powder
1 teaspoon (5 ml) salt
1 Large egg
1 cup (250 ml) Buttermilk or soured milk (see notes)
1/4 cup (60 ml) Butter or margarine, melted
Measure first 6 ingredients into a large bowl. Stir. Make a well in centre.
Combine remaining 3 ingredients in small bowl. Add to well. Stir until just moistened. Spread in a greased 9 x 9 inch (23 x 23 cm) pan. Bake in 350ºF (175ºC) oven for about 30 minutes until wooden pick inserted into the centre comes out clean. Let pan stand for 5 minutes before removing to wire rack to cool. Cuts into 12 pieces.
Notes: to make soured milk, measure 1 tablespoon (15 ml) white vinegar or lemon juice into a 1 cup (250 ml) liquid measure. Add enough milk to make 1 cup (250 ml). Stir. Let stand for 1 minute.