Buckeye Bread

From the area around Lancaster, Ohio, this is an excellent example of how light cornbread was made in the 1820s, before the introduction of chemical leaveners. The original recipe was meant to be baked in a cast-iron Dutch oven. To re-create this down-hearth technique, use an 8-quart (8-liter) Dutch oven with lid, preferably one with a porcelainized interior.