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6th New Jersey Infantry, Company C
23rd North Carolina Infantry, Company D
Civil War Reenactment Group
Cast-Iron Corn Bread
Cast-Iron corn bread  was only one way that corn meal was used by southern troops.

In 1862 a Federal officer moving through a Confederate camp which was abandoned near Sharpburg, MD.  stated that there were "Huge corn cakes, 2 inches thick and 12 to15 inches wide, lay in piles and were kicked alond the road by our men."  (Echoes of Glort - Arms and Equipment of the Confederacy)
1 Cup flour
2 Tsp. baking soda
1 Tsp. cream of tartar
1 Cup milk
5 Tbs. sugar
1 Tsp. salt
1 Cup cornmeal
2 eggs beaten
1/4 Cup bacon drippings  (For taste)
1 cast-iron skillet

Pre-heat oven to 425 degrees. grease skillet with bacon grease. At this time place your skillet into the oven and allow it to pre-heat. Mix the following:sugar,salt,flour,baking soda, and your cornmeal.  Now add your eggs, milk and bacon drippings and mix well. Now remove your skillet from the oven and add batter into the skillet.  Please take note that if you would like to add more sugar in your corn cake please do so. Place skillet with your mixture into the oven and bake until it i golden brown.  Baking time will be around 20 to 25 minutes but will vary with size of skillet.

*Note:  Please take care when adding mixture to your skillet.
          Remember when removing the skillet from the oven it  
          will be very, very hot.