Corn Bread

Pioneers depended heavily on Corn Bread instead of our wheat bread of today, because corn and its larger kernels were much easier to harvest than the smaller wheat or rye seeds, especially without equipment. Prior to this, Hardtack was popular along with Pemmican.  In later years, Sour Dough Bread became a popular bread.

Grow corn until it dries out, then harvest the ears of corn and store in a cool dry place until needed.  Feed the corn stalks to your hogs or till them back in to the soil.  Take stored corn ears and grind the corn in to meal; Pioneers used stones to do this.

Ingredients

1. Corn Meal - Two (2) Cups
2. Large eggs - Two (2)  
3. Butter Milk - One and one half (1-1/2) Cups
4. Sugar - 1/4 Cup; Pioneer alternative: Honey
5. Flour - 1/4 Cup; Pioneer alternative: Sour Dough Starter
6. Baking Powder - Two (2) Teaspoons; Pioneer alternative: Sour Dough Starter
7. Crisco- One (3) Table Spoons; Pioneer alternative: animal fat
8. Salt - One (1) Teaspoon 
9. Black Cast Iron Skillet - 11"-12" Diameter 

In the absence of butter milk, you can 1 tablespoon of vinegar per cup of regular milk.  Without flour or a sourdough starter, you can still make our Corn Fritters. which requires only corn meal, water and seasoning.

Procedure

1. Heat over to 400 F
2. Put the Crisco in the skillet and sprinkle the bottom with corn meal. 
3. Put the skillet in the oven and preheat. 
4. While the oven heats up, mix the remaining ingredients in a bowl until smooth
5. Pour the mix in the preheated skillet and bake for 30 minutes, or until the top is lightly brown. 
6. Slice in to triangles and serve.

For additional information see the following links:
Blog Table of Contents
Complete Sustainable Living Plan
Blog Table of Contents
Acorn Flour Pancakes
Pemmican Recipe
Hardtack Recipe
Corn Bread
Sour Dough Bread
Corn Fritters
Apple Cider Vinegar
More on making Vinegar
Backing Soda vs Yeast
Baking Soda uses

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