- Heat oven to 400 degrees.
- Oil the bottom and sides of an 8-inch or 9-inch pie plate or round pan.
- Mix water, milk, butter, egg, and maple syrup in a large bowl with a wire whisk.
- In a separate bowl, combine the dry ingredients and whisk together. Add the dried berries and mix until they are all covered with the flours.
- Add the wet ingredients to the dry and stir just until the flour is moistened (the batter will be lumpy). Allow the batter to sit for about 30 minutes to soften the cornmeal.
- Pour into the prepared pan.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in center comes out clean.
- Serve warm if desired.
Wednesday, November 1, 2017
Discover the First Thanksgiving and a Recipe for a 17th-Century Style Berry Cornbread
My Recipe Adaptation: Narragansett Berry Cornbread
While trying to find a 17th century recipe that could have been made by the early English settlers at Plimoth Plantation (Plymouth) in Massachusetts for their harvest celebrations, I found a Narragansett recipe that realistically could have been made by the settlers. The Narragansett people lived in what is now known as Rhode Island; therefore, this recipe represents one that could have been made been the Wampanoag further up the Eastern seaboard. I like this recipe because it offers options for making it either with or without dairy or chicken eggs, which were not available in Plimoth (Plymouth) until after 1624. My adaptation, which follows, the original recipe, does use dairy and eggs suggesting it would not have been possible for that first thanksgiving in 1621. In addition, I used a dried berry assortment rather than just fresh strawberries. If you prefer to make the cornbread without the introduction to European dairy and eggs, you can use water in place of the milk, a duck egg instead of a chicken egg, and sunflower oil instead of butter.
Makes 6 to 8 Servings: