Time Traveling Table

Cornbread waaay back in the day wasn’t the buttery delight you find at BBQ joints. Think flatbread, not something you’d pull out of a loaf or muffin pan.. A historical cornbread recipe inspired by the culinary practices of the United States would likely reflect the techniques and ingredients used by Native American tribes. Corn was a staple crop, and their methods were straightforward, without modern leavening agents or refined ingredients. Here’s a simple version:

Recipe

Ingredients:

• 2 cups of coarsely ground cornmeal (use a stone-ground or coarse variety to mimic the texture of early cornmeal)
• 1 cup of water
• 1/2 teaspoon of salt (optional, if available)
• 2 tablespoons of animal fat or nut oil (bear fat, deer fat, or walnut oil would have been used)
  • I went with Butter, but you go with your taste preferences

Instructions:

1. Prepare the Cornmeal: Mix the cornmeal with water to form a thick batter. Add salt if desired.
2. Add Fat: Stir in the animal fat or oil, which would have been used to add moisture and flavor.
3. Cooking Method:
   • Baking on a Flat Stone or in an Earthen Oven: Form the batter into small cakes. Place them on a hot, flat stone or inside an earthen oven, covering them with hot coals to bake until firm.
   • Baking in a Modern Oven: Preheat your oven to 375°F. Form the batter into small cakes and place them on a baking sheet lined with parchment paper or a greased baking sheet. Bake for 20-25 minutes, or until the cakes are firm and golden brown.
   • Cooking in a Skillet: Cooking on a Skillet: Heat a greased skillet over medium heat. Drop spoonfuls of the batter onto the skillet, forming small cakes. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
4. Serving Suggestions: Serve warm, potentially with honey, berries, or other available wild foods.