FROM THE FOUNDING TABLE TO YOUR KITCHEN
POTUSPLATETHE PRESIDENTIAL TABLEHISTORY IS SERVED.
Presidents/James K. Polk

AT THE TABLE WITH JAMES K. POLK

Golden corn pone

Simple ingredients. Serious crunch.

Sides40 minServes 4
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Golden corn pone — a painted table
A painted table · Serving illustration

THE STORY ON YOUR PLATE

The French dinner that sent Polk looking for ham

More about James K. Polk →

The eleventh president served a single term during a period of major territorial expansion.

Documented meal / preference

Polk’s account of a New Orleans visit records his wish for corn-bread and broiled ham. This small batch of corn pone supplies the bread half of that remarkably straightforward meal.

The president & the table

During a visit to New Orleans, Polk encountered elaborate French cooking and asked a servant for corn-bread and broiled ham instead. His diary account gives this preference an unusually clear voice: the traveller wanted familiar food even when something more fashionable was on offer.

Behind this story

Polk’s New Orleans diary episode; The Presidents’ Cookbook, Polk chapter.

APRON ON. HISTORY CAN WAIT.

Make it at home.

Our home adaptation · Serves 4 · Not yet kitchen-tested

What you’ll need

Let’s make it

  1. Heat the oven to 220°C / 425°F. Put an oiled ovenproof skillet inside.

  2. Mix cornmeal and salt. Stir in the hot water and melted butter or oil. Let stand for 10 minutes.

  3. Add a little more water if needed to make a soft, mouldable dough. With damp hands shape 8 small, flat ovals.

  4. Carefully place in the hot skillet. Bake for 15 minutes, turn and bake for another 10–15 minutes until crisp and cooked through.

About this home version

A small-batch oven method keeps the traditional cornmeal idea practical.

Metric and US measures are approximate equivalents. For baking, use weights when you can.

STAY FOR ANOTHER COURSE

More from this table.