Johnnycake, corn pone, dodgers, alcohol, hominy, corn bread, corn cakes- there were a multitude of recipes on the farm that made use of corn.
Rebecca Burlend, who emigrated to Illinois with her family in 1831, remembered that "ground Indian corn" was one of their first purchases as they moved into their new homestead.
Burlend wrote, "Its taste was not pleasant to persons unaccustomed to it, but as it is wholesome food, it is much used for making bread...
Thus we lived the first few weeks as our new estate. Hasty pudding, sad bread, and a little venison were our ordinary food."