How a native American grain filled the colonial dietary gap
As wheat became a vital export for mid-Atlantic colonies in the late 1700s, colonists turned to indigenous crops. This video explores the history of cornbread and demonstrates how to prepare authentic 18th-century recipes.
During the latter half of the 1700s, an exploding population in western Europe turned wheat into a key export commodity for the mid-Atlantic colonies. To compensate for this loss of grain, rural populations and the labor classes relied on 'Indian corn,' a grain native to the Americas.
The presentation provides a historical look at cornbread in the American Colonies. It also features practical demonstrations of period-accurate cooking, including the preparation of 'johnny cakes' suitable for travel and an unleavened 'Common Loaf'.
Source: Cornbread: 18th Century Breads, Part 3. S2E14
