All the rage today is gluten free. Yet, it's a little known fact that we here in the America's had no wheat for years when the pioneers came.
In fact, Christopher Columbus on his second voyage brought wheat, but it did not flourish. Finally, in 1620, Plymouth Colony's Bartholomew Gosnold planted grain on Cuttyhunk Island, near Martha's Vineyard which took many years to mature.
In 1796 Amelia Simmons had given several ways of using "Indian meal" in her American cookbook. Here's an original recipe.
1 cup cooked grits
2 tbsp. oil
1 1/2 cup milk
1 tsp. salt
3 1/2 cups cornmeal
Mix first four ingredients. Stir in cornmeal. Drop large spoonfuls of the batter onto greased baking sheet. Bake at 375 degrees for 12 minutes or until lightly browned.
In fact, Christopher Columbus on his second voyage brought wheat, but it did not flourish. Finally, in 1620, Plymouth Colony's Bartholomew Gosnold planted grain on Cuttyhunk Island, near Martha's Vineyard which took many years to mature.
In 1796 Amelia Simmons had given several ways of using "Indian meal" in her American cookbook. Here's an original recipe.
1 cup cooked grits
2 tbsp. oil
1 1/2 cup milk
1 tsp. salt
3 1/2 cups cornmeal
Mix first four ingredients. Stir in cornmeal. Drop large spoonfuls of the batter onto greased baking sheet. Bake at 375 degrees for 12 minutes or until lightly browned.
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