Journey
Cake - Corn Bread
by Ed Keenan
The early colonists learned from the
native Indians how to parch and mill corn, mix it with boiling water and
bake it in to thin cakes. Used by pioneers, hunters and traders, it was
originally called, “Journey Cake.” Cowboys and their ‘Cookies’ on the
open range, naturally adopted the corn bread (Journey Cake) recipes as a
practical part of their diet. There are as many corn bread recipes as
there are ‘Cookies.’ If you like a real hearty, Dutch oven, corn bread
(as in bread) and not a cake (as in sweet and crumbly), this recipe
ranks among the best. It also bakes well in a stove oven, in a 12-inch
cast iron fryin pan (skillet). Cut in to 10 or 12 pieces or use a cast
iron muffin or corn stick pan. This dates back to the West Texas, Keenan
Klan, about 1895.
Journey Cake - Corn Bread -
Originally called a ‘Journey Cake’
Put two eggs in a pan
Add two cups of fresh buttermilk
That is maybe if you can
Or substitute the sour milk mix
With just a little vinegar
Be careful not to over sour
Maybe just a half a jigger
Now put two teaspoons of soda
And a half of cup of flour
Dump in two cups of corn meal
You’ll eat within an hour
Two teaspoons of baking powder
And a teaspoon of salt
Then toss in a teaspoon of sugar
Or hear about the fault
Now to tease them tasty taste buds
A quarter o’cup of shortenin
But much tastier yet is bacon grease
It’s a heart attack yer courtin!
First beat the eggs before you mix
Mix smooth and heat the skillet
Fill the pan about an inch and half
Be careful not to over fill it
Pour that mixture in a 12-inch pan
Be sure to grease the bottom
Figger about 25 minutes at 450
And now there you gottum!
Ed Keenan © 2002
www.SouthwestBlend.com/cowchippoetry
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