#native recipes

A great recipe for a colonial era Thanksgiving dish that apparently doesn’t look great, but tastes awesome. Crucially, you bake it low and slow for about four hours in the oven so it might be the kind of dish that you can just bake with the turkey on Thanksgiving morning. The only advice I would give is the recipe says that it is optional you can add some cold milk right before baking but if you do that it leaves that milk skin on the top that’s not particularly appetizing so most places suggest leaving that out, but also adding some cinnamon and nutmeg, In addition to the Ginger.

i’m also including a printable version of the recipe if you like, but do keep in mind that if you’re baking it in the oven, it does require about five hours of prep. Probably about 40 minutes to an hour of cooking it on the stove and getting ingredients together and then four hours in the oven. There’s also about a half an hour where you need to let it cool because it will be lava hot.

From the Spirit of the Harvest cookbook. ✨

Corn Griddle Cakes

Ingredients:

-2 cups cornmeal

-1/4 cup flour

-1 1/4 ounce package active dry yeast

-2 teaspoons sugar (optional)

-1/2-1 teaspoon salt

-1 pint milk

-maple syrup to taste

Directions:

In mixing bowl, combine cornmeal, flour, yeast, sugar, and salt.

Stir in milk until mixture is smooth.

Sit for 15 minutes.

Drop mixture in large spoonfuls onto hot, greased griddle.

Spring is finally here—the time for renewal and new life!