What Cowboys Really Ate on the Trail: The Surprising Diet of the Old West

11. Rice and Cornmeal

Rice and cornmeal added much-needed variety to the cowboy diet, often cooked into hearty porridges, grits, or mush. These staples reflected the influence of Southern and Mexican cooking traditions on the trail. Cornbread, in particular, was a favorite, easily baked over coals, while rice provided a filling base or side, helping stretch meager rations even further.