How did pioneers in America make cornbread 1770?

Pioneers in America made cornbread in the 1770s using a variety of methods, depending on the region and the resources available to them. Some of the most common methods included:

- Using a cast iron skillet: Pioneers would heat a cast iron skillet over the fire, then add cornmeal, water, and salt. The mixture would be stirred until it thickened, then cooked until golden brown.

- Using a Dutch oven: Pioneers would also use Dutch ovens to make cornbread. They would place the Dutch oven over the fire, then add cornmeal, water, and salt. The Dutch oven would be covered and the cornbread would be baked until it was cooked through.

- Using a hoe cake: A hoe cake is a type of cornbread that is cooked on a hoe. Pioneers would heat a hoe over the fire, then add cornmeal, water, and salt. The mixture would be stirred until it thickened, then poured onto the hoe. The hoe cake would be cooked until it was golden brown.

- Using a johnnycake: A johnnycake is a type of cornbread that is cooked in a skillet. Pioneers would heat a skillet over the fire, then add cornmeal, water, and salt. The mixture would be stirred until it thickened, then poured into the skillet. The johnnycake would be cooked until it was golden brown.

Cornbread was a staple food for pioneers in America, and it was often served with other simple dishes such as beans, potatoes, and meat.