Fried cornmeal bread in colonial times?

While we don't have definitive recipes from colonial times, it's highly likely that colonists fried cornmeal bread for a few reasons:

* Availability: Cornmeal was a staple in colonial diets, and readily available.

* Simple Technique: Frying is a simple cooking method that would have been well-known in colonial times.

* Versatility: Fried cornbread could be enjoyed as a breakfast dish, a side with meals, or even a snack.

Evidence:

* Similar Dishes: Colonial-era recipes for "Johnnycakes" or "Hoe Cakes" often involved cornmeal and were frequently cooked on hot griddles or in skillets, likely resembling frying.

* Cornbread's Durability: Cornbread, even when made without leavening agents, tends to hold its shape well, making it suitable for frying.

* Other Fried Foods: Colonists were known to fry other foods like fish, meats, and vegetables, suggesting the technique was common.

However, we need to be cautious:

* Lack of Specific Recipes: No surviving colonial cookbooks specifically detail frying cornbread. This is likely because oral traditions and simple techniques wouldn't be written down as often.

* Regional Variations: Frying techniques and cornbread recipes likely differed across colonial regions.

Conclusion: While we don't have exact evidence, it's highly probable that colonists fried cornmeal bread. It aligns with their culinary practices, food availability, and the versatility of the dish.