At the table with
Rutherford B. Hayes.

THE HISTORICAL TABLE

Cornmeal cakes at the White House breakfast table

Presidential culinary collections describe delicate cornmeal battercakes as a recurring breakfast during the Hayes years. The Hayes family’s preserved recipe tradition includes corn breads, cakes and fritters, making cornmeal a stronger starting point than a generic presidential dessert.

Our small skillet cakes use milk, an egg and baking powder for an accessible batter. The goal is a tender centre and a crisp edge, cooked in batches and passed to the table hot. Butter and honey are serving choices for your kitchen.