Sweet Corn Bread

There are many kinds of corn breads and they come in many shapes. We usually cook corn bread in a round pan.

Jacob Weaver writes to his father in New York State in 1814 “The people here have another way of living than where you live. Their principle bread is corn, but not because they can’t raise no other sorts of grain.” Corn bread then is appropriate to make in Jacob Weaver’s house. We prefer a sweet corn bread.  Try our fool-proof recipe.


  • 3/4 cup sugar
  • 1/2 cup soft butter
  • 2 eggs, beaten
  • 1 1/2 cups sifted flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 1/2 cups yellow corn meal
  • 1 cup milk


Mix sugar and butter, blend in eggs.

Sift flour with baking powder and salt, add corn meal. Blend dry ingredients with the creamed mixture alternately with milk. Pour into buttered and floured 9 inch square or round pan.

Bake at 400° for 30 minutes.


Green Tomato Pie

We grow Brandywine tomatoes in the kitchen garden at Venoge. They always come in late which coincides with our Rural Heritage Tour in the fall. Being aware of the somewhat out of the ordinary green tomato pie and having an excess of green tomatoes, it was a natural thing to try the recipe at the fall event.

In the past we have altered the recipe and used half apples and half tomatoes. The version pictured below, with a crumb topping, is by far our favorite. The ginger adds a unique flavor we hope you will enjoy!

Our recipe is adapted from America Eats by William Woys Weaver, food historian, author and gardener.


  • Grandmother Nora’s Pie Crust, use for the top and bottom crust
  • 1 1/2 pounds green tomatoes
  • 1 1/2 cups dark brown sugar
  • Juice of 1 lemon
  • Grated lemon rind (optional)
  • 1 tablespoon ginger


Skin tomatoes and slice as thin as possible.

Mix tomatoes with lemon juice, sugar, zest and ginger.

Line an 8 inch pie dish with pie crust. Fill crust, cover with a top crust, lattice or a crumb crust. Pierce the crust if you use a top crust. Bake in a medium oven at 350° about 1 hour.


Pumpkin Pie with Molasses

Adding molasses to the pumpkin filling gives this pie a distinctive flavor. It is easy to make and easy to eat. At one time molasses was the most popular sweetener in the United States. Refined sugar replaced it in popularity in the first part of the 20th century, mostly because of the cost. Molasses goes well with cinnamon and ginger (think ginger bread), both of which are used in this recipe. We use our own pumpkin grown at Venoge when possible.

Our recipe comes from The Williamsburg Art of Cookery Book, 6th printing. It comes from the Wicomico Church c 1829.


  • 1 cup milk
  • 1 cup mashed steamed pumpkin
  • 3/4 cup dark brown sugar
  • 2 tablespoons molasses
  • 1/2 teaspoon salt
  • 3/4 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 2 eggs beaten


Beat well together.

Pour into partially baked pie crusts and place in the Baker.

Bake in a medium oven at 350° for about 1 hour. This will make one pie. 

Pumpkin pie with Molasses

Pumpkin pie with Molasses