Colonial-Era Cornbread: A Taste of the Past

Colonial-era cornbread was a staple in early American kitchens, made with simple ingredients available to settlers. Unlike the modern sweetened versions, this cornbread was hearty, slightly coarse, and often cooked in cast iron over an open fire. Experience a true taste of history with this authentic recipe!

History

Cornbread dates back to Indigenous tribes who ground corn into meal and mixed it with water to create a nourishing food source. European settlers adopted the practice, incorporating ingredients like milk, eggs, and sometimes lard.

This humble dish became essential in colonial households due to the availability of corn and its ability to sustain families through harsh winters.

Equipment

• Cast iron skillet (I love this one from Lodge) or baking pan (this 6 piece set will hook you up for a long time!)
• Mixing bowl (I love this mixing bowl set)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Measuring cups and spoons
• Whisk
• Oven or open fire with a Dutch oven (This one is gorgeous) (if cooking traditionally)

Ingredients

• 2 cups cornmeal (stone-ground for authenticity)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk (or milk with 1 tablespoon vinegar as a substitute). If you are vegan, use almond milk.
• 1 egg
• 2 tablespoons melted butter or lard
• 1/2 cup hot water (as needed)

Instructions

1. Preheat and Prepare

If using an oven, preheat it to 400°F (200°C). If cooking over an open fire, heat a Dutch oven or skillet until hot. Grease the skillet with butter or lard to prevent sticking.

2. Mix Dry Ingredients

In a mixing bowl, combine the cornmeal, salt, and baking soda. Stir well to distribute the ingredients evenly.

3. Add Wet Ingredients

Pour in the buttermilk and add the egg. Stir until the mixture starts forming a thick batter. Gradually add melted butter or lard, mixing continuously.

4. Adjust Consistency

If the batter feels too thick, slowly add hot water, one tablespoon at a time, until it reaches a pourable consistency.

5. Cook the Cornbread

Pour the batter into the prepared skillet. If using an oven, bake for about 20-25 minutes until golden brown. If using a Dutch oven over an open fire, cover and cook for approximately 25 minutes, checking occasionally.

6. Test for Doneness

Insert a toothpick or knife (Chefs envy this knife set) into the center. If it comes out clean, the cornbread is ready. If not, bake for an additional 5 minutes.

7. Cool and Serve

Let the cornbread cool slightly before slicing. Serve warm with butter, honey, or alongside stews and soups.

Special Notes

• Traditional colonial cornbread was often cooked over an open flame in a Dutch oven, giving it a rustic, smoky flavor.
• This version stays true to history by skipping sugar, making it more of a savory side dish.
• For a more authentic texture, use stone-ground cornmeal rather than fine cornmeal.

Nutrition (Per Slice)

• Calories: 180
• Carbohydrates: 32g
• Protein: 4g
• Fat: 5g
• Fiber: 2g
• Sodium: 320mg