Rating: ☆ ☆
Easy

Cornbread
1 cup cornmeal
4 cups water
1 1/2 cups whole wheat flour
1tsp. salt

Place the cornmeal and water in a pot, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until very thick (1/2 hour.) Preheat the oven to 375. Blend the whole-wheat flour and salt into the cooked cornmeal until well mixed. Place 1/2-cup size mounds, shaped like biscuits, on ungreased cookie sheet and press down slightly. Bake for 15 minutes, turn cornbreads over (brown side up) and bake another ten minutes. Yield, 2 1/2 dozen.

BE EXTRA CAREFUL WHEN COOKING!!!!!

What this recipe says about this time period:

This recipe says that they used what they had to get by. They probably ate this every day. WITH EVERY MEAL! BECAUSE it was cheep and easy. This is rated 2 stars because it was bland and had no flavor with a gritty texture.