Three Kinds of Colonial Cornbread
Back in the 1620s, corn was a lifesaving grain. Early 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. Here are three recipes to taste and explore! Use the Three Kinds of Colonial Cornbread activity to learn how to make corn pone, johnnycakes, and spoon bread.