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HardTack Recipe:

2 cups of flour

½ a cup of water

Salt [ a few pinches]

Hard tack should be about half an inch thick. Make the over  

350 degrees and put them for 30 minutes. Then take them out 

flip them and put them in for another 30 minutes. Be careful 

when biting into because when cool can be very hard.

How did it taste?: The hardtack tasted like burnt bread and  

tasted very stale.

Texture?: You cant bite too much of it other wise it will hurt 

your teeth. It was very thick and hard to bite into to.

An average cracker

3 cups all-purpose flour, or a mix of all-purpose and whole grain 

flours

2 teaspoons sugar

2 teaspoons salt

4 tablespoons extra-virgin olive oil

1 cup water

Optional topping: 1 tablespoon sesame seeds, 1 tablespoon 

fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt

How did it taste?: Very good! And not to salty.

What was the texture?: Adding the poppy seed gave it a 

course feel. The crackers weren't hard because I was able to 

roll it out thin.

The Average cracker was far more tasty then the hardtack. The hardtack was 

nearly impossible to bite into.

The difference is, hardtack was usually stale when the soldiers 

would get it and it was so hard that you could dull your teeth. 

To make things worse hardtack was half an inch thick. 

Our average cracker is sold in stores or made homemade so it 

always had an expiration date for when the cracker was not 

aloud to be sold or eaten past that day.

2 cups cornmeal

2/3 cup milk

2 vegetable oil

 Preheat the oven to 350 degrees

add all wet ingredients to the dry.

 Mix together until the batter is very stiff.

Use a spoon to drop the batter onto the cookie sheet, very 

much like making “drop biscuits.”

 Bake for 20 minutes, or until the biscuits are lightly browned

Remove from the oven and allow to cool.

How Did it taste?: Awful. It wasn't sweet an all I could taste was 

the corn meal. The Johnny cake was very dry.

What was the texture?: Very grainy.

1 cup of cornmeal

1 cup of flour

⅓ cup of sugar

2 teaspoons of baking powder

½ teaspoons of salt

1 egg beaten

¼ cup of canola oil

1 cup of milk

Preheat oven to 400 degrees F (200 degrees C). Grease 

muffin pan or line with paper muffin liners.

In a large bowl, mix together cornmeal, flour, sugar, baking 

powder and salt. Add egg, oil and milk; stir gently to 

combine. Spoon batter into prepared muffin cups.

Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, 

or until a toothpick inserted into a muffin comes out clean

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