Soda Bread

[Mortblanc]

The only thing the "first nations" people adopted was the use of European grains and the iron pot to cook them in.

They had been making quick breads from maize, acorn flour and milled native grains for their whole existence, cooking them by the fire or directly on the coals.

Further south it worked the other way around and the Scots and Irish that flooded the mountains where I live adopted Maize and converted to cornbread almost exclusively.

Most of our southern U.S. cornbread recipes are almost identical to the plain quick bread wheat, barley and rye recipes of GB and Europe, which you would call bannock.

Corn meal, buttermilk, baking powder, an egg if you have it and a spoon of sugar, mix and pour into a greased dutch oven and bake in the coals for 45 minutes.