Rutherford B. Hayes, the 19th President of the United States, is often remembered for his role in ending the Reconstruction era and for his commitment to civil service reform. Beyond his political achievements, Hayes was a man of simple tastes, deeply connected to his Ohio roots.
One of his favorite dishes was corn battercakes, a traditional and comforting food that reflects the agrarian lifestyle of 19th-century America. In this blog post, we’ll explore Hayes’ life, his presidency, and his connection to corn battercakes. We’ll also share a recipe that brings this beloved dish to your table.
Early Life and Education
Rutherford B. Hayes was born on October 4, 1822, in Delaware, Ohio. He was raised by his widowed mother, who ensured that he received a good education. Hayes attended Kenyon College and later graduated from Harvard Law School, setting the stage for a successful career in law and public service.
His early life in rural Ohio influenced his straightforward, principled approach to both life and politics.
Civil War Hero and Political Career
Hayes served with distinction during the Civil War, rising to the rank of brevet major general. His bravery and leadership on the battlefield earned him the respect of his peers and helped launch his political career. After the war, Hayes served in the U.S. House of Representatives and as Governor of Ohio, where he championed education and prison reform.
The Controversial Election and Presidency
The presidential election of 1876, in which Hayes faced Democrat Samuel J. Tilden, was one of the most disputed in American history. The election was ultimately decided by a special electoral commission, which awarded Hayes the presidency in exchange for the withdrawal of federal troops from the South, effectively ending Reconstruction.
As president, Hayes focused on civil service reform, advocating for merit-based appointments rather than the patronage system. He also worked to heal the divisions left by the Civil War, though his presidency was often overshadowed by the circumstances of his election.
Legacy of Rutherford B. Hayes
Hayes served a single term as president, choosing not to seek re-election. After leaving office, he returned to Ohio, where he continued to advocate for education and social reforms.
Hayes passed away on January 17, 1893, leaving behind a legacy of integrity, reform, and a commitment to public service. While his presidency was marred by controversy, his post-presidential work and dedication to civil rights are increasingly recognized as significant contributions to American history.
Rutherford B. Hayes’ Connection to Corn Battercakes
Corn battercakes, a simple yet satisfying dish made from cornmeal, flour, and buttermilk, were a favorite of Rutherford B. Hayes. Growing up in rural Ohio, Hayes was no stranger to the hearty, straightforward foods that were staples of agrarian life.
With their crisp edges and tender, fluffy centers, battercakes likely reminded Hayes of his early years and the simple pleasures of home-cooked meals.
In the 19th century, corn battercakes were a common dish, enjoyed by families across the country for breakfast or supper. They were easy to prepare, using ingredients that were readily available on most farms. For Hayes, these battercakes were not just a favorite food but a connection to his roots and the values of hard work and simplicity that he held dear.
Corn Battercakes Recipe
Corn Battercakes
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter or oil
- Butter or oil for cooking
Instructions
Preparation:
- In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
Mixing the Batter:
- In a separate bowl, whisk together the buttermilk, egg, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Cooking the Battercakes:
- Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each battercake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the battercakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serving:
- Serve the corn battercakes warm with butter and maple syrup, or enjoy them savory-style with a dollop of sour cream and chives.
Video
Notes
- Making Your Own Buttermilk: If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using it in the recipe.
- Cornmeal Variety: The texture of your corn battercakes will vary depending on the type of cornmeal you use. For a coarser texture, opt for stone-ground cornmeal. If you prefer a smoother battercake, use a finer-ground cornmeal.
- Sweet or Savory: Corn battercakes are versatile and can be served sweet with butter and maple syrup, or savory with toppings like sour cream, chives, or even a slice of cheese. Experiment with different toppings to find your favorite combination.