Back in the 1620s, when our Mayflower ancestors were struggling to survive, corn was a lifesaving grain. Thanks to help from friendly Wampanoag Indians, early Pilgrim settlers learned to plant and harvest corn, and then use it in stew dishes such as succotash; in puddings; and in various baked and fried breads.
Nowadays, modern recipes will give you a fluffy texture and sweet tasting bread. Back in Pilgrim times, however, there were lots more interesting varieties to taste. Here are three recipes that harken back to those early days. Taste and explore!
The earliest settlers learned the recipe for corn pone from Native Americans, who baked corn meal, mixed with water and lard, into small cakes they called "apones." Originally, these were baked among the ashes in an open fire. Later, colonists sometimes even baked them on an actual hoe, calling the result "hoecakes"! Here's a way to bake corn pone in your regular oven.
What You Need:
- 2 cups cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter, shortening (or, if you're going for historical accuracy, use lard!)
- 3/4 cup boiling water
- 1/2 cup buttermilk
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cup boiling water
- 1/4 cup butter
- 1 cup corn meal
- 1 teaspoon salt
- 2 cups boiling water
- 1 cup milk
- 4 eggs
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