Farmers on the Great Plains depended on fickle nature for their diet, and many a cook relied on cornmeal. In 1857 Nebraska Territory school- teacher Mollie Dorsey Sanford re- corded that her breakfast was corn- bread and salt pork; lunch was cold cornbread, wild greens and boiled pork; and supper was hoecakes (cornbread), cold greens …
The post With Cornmeal and Creativity: Food on the Great Plains appeared first on HistoryNet.
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