Cornbread is a quick bread that contains cornstarch. They are usually made with baking powder.
Video Cornbread
History
Native Americans have used maize (corn) for food thousands of years before European explorers arrived in the New World. European settlers, especially those living in the Southern Colonies of England, studied recipes and original processes for corn dishes from Cherokee, Chickasaw, Choctaw and Creek, and soon they drew up recipes to use corn flour in bread similar to those made from whole grains which is available in Europe. Cornbread has been called the "foundation" of southern South American cuisine. Corn flour is produced by grinding dry raw corn kernels. Raw food (compare flour) made from corn is grits. Nuts are produced by soaking the raw corn grains in hot water containing calcium hydroxide (alkaline salt), which looses the grain hull (bran) and increases the nutritional value of the product (by increasing niacin and available amino acids). It is separated by washing and flotation in water, and the now slightly softened grain is called hominy. Hominy, posole in Spanish, also milled into harina for tamales and tortillas. This ancient Native American technology has been called nixtamalization. In addition to corn bread, Native Americans use corn to make a variety of other dishes from ordinary grits to alcoholic beverages (such as Andean Maps Cornbread
Type of corn bread
Cornbread is a popular item in Southern cuisine that is enjoyed by many people because of its texture and aroma. Corn bread can be roasted, fried or, rarely, steamed. The steamed cornbread was mushy, chewy and more like a corn pudding than what is most considered a traditional cornbread. Corn bread can also be baked into corn cakes.
Baked baked bread
Cornbread is a common bread in the cuisine of the United States, especially with respect to the South and Southwest, as well as being a traditional staple for populations where wheat flour is more expensive. In some parts of the South, it breaks into a glass of cold milk or buttermilk and is eaten with a spoon, and it is also widely eaten with barbecue and chili con carne. In the south and southwest of the United States, corn bread, accompanied by pinto beans, has become a public lunch for many. This is still a common side dish, often served with homemade butter, onions or leeks. Cornbread crumbs are also used in some poultry stuffing; cornbread stuffing is mainly related to Thanksgiving turkey.
In the United States, north and south cornbreads differ because they generally use different types of cornmeal and different levels of sugar and eggs. Southern cornbread is traditionally made with little or no sugar and a small amount of flour (or without flour), with the northern cornbread being sweeter and more like a cake. Southern cornbread traditionally uses white corn flour and buttermilk. Other ingredients such as pig skin are sometimes used. Corn bread is sometimes crushed and served with cold milk or clabber (buttermilk), similar to cold cereal. In Texas, Mexican influence has produced warm cornbread made with fresh corn kernels and cream and red chili and topped with grated cheese. Corn bread is usually eaten with molasses in the southern states and honey in the northern states.
Fried cornbread or baked bread (often simplified for corn bread or skillet bread) is a traditional food in rural United States, especially in the South. This involves heating droplets of pork, lard or other oil in a dense cast iron pan and seasoned well in the oven, and then pouring dough made of corn flour, eggs, and milk directly into hot oil. The mixture is returned to the oven to bake a large, fragile and sometimes very moist cake with crispy skin. These breads tend to be dense and are usually served as accompanist rather than as bread served as a regular dish. In addition to the wok method, such corn bread can also be made with sticks, muffins, or bread.
The slightly different varieties, cooked in a simple baking sheet, are associated with northern US cuisine; tend to be sweeter and lighter than southern style cornbread; the dough for north-style cornbread is very similar to and sometimes interchangeable with corn muffins. The typical North American corn recipe typical of the north contains half wheat flour, half corn flour, milk or buttermilk, eggs, antidote, salt, and usually sugar, which produce a slightly lighter and sweeter bread than the traditional southern version.
Unlike the corn bread fried variant, baked cornbread is a quick bread that relies on an egg-based protein matrix for its structure (although the addition of wheat flour adds gluten to enhance its compactness). This roasting process softens starch in cornstarch, but still often leaves some hard starch to give the finished product a distinctive sandiness, not a typical bread made from other grains.
Cracklin bread '
Southern main course consisting of corn bread with pork crackers in it. These can be prepared by any method but the wok is the most common because it makes it possible to make cornbread more crispy.
Corn pone
Corn pone (sometimes referred to as "Indian pone") is a kind of cornbread made of thick and soft cornmeal dough (usually without eggs and without milk) and cooked in a certain type of iron pan over an open flame. (such as the limit to be used), using butter, margarine, butter, or cooking oil. Corn pony has become a staple of southern US cuisine, and has been discussed by many American writers, including Mark Twain.
In the Appalachian Mountains, corn bread baked in a round iron skillet, or in a baking sheet of any kind, is still called the "pone" of cornbread (as opposed to "hoe cake," the term for cornbread fried in pancake style); and when biscuit dough (ie, "biscuit" in the American word meaning) is sometimes baked in one big cake rather than as a separate biscuit, this is called "peeled biscuits".
The term "corn pone" is sometimes used to refer to a person with an unusual peculiarity ("he is cornbread"), or as an adjective to describe rural characteristics, simple or "hick" (eg, "corn pissing" humor. "This patronizing term is often directed at people from rural areas in the southern and western US The character in the strip comic Lil 'Abner, General Jubilation T Cornpone, is a mystical Civil War General from Dogpatch known for his decline and cowardice. President John F. Kennedy's staff, mostly elite Northeastern Ivy League, openly mocking the speech patterns of rural Texas residents, Lyndon B. Johnson, referring to Johnson behind his back as 'Uncle Cornpone' or 'Rufus Cornpone'.
Hot corn bread
Cooked on a rangetop, a frying method involves pouring a small amount of liquid dough made with boiling water and self-rising cornmeal (cornstarch with soda or some other chemicals added) into a hot oil skillet, and allowing the crust to turn gold and crunchy while the center of cooking dough becomes a fragile and mushy bread. These are small (3-4 "diameter) soft and very rich fried buns.Sometimes, to ensure the consistency of bread, a small amount of flour is added to the dough.This type of cornbread is often known as" hot water Corn bread "or" scald meal "and unique to South America.
Johnnycakes
Pouring dough is similar to cornbread fries, but slightly thinner, being hot oil over a skillet or frying pan produces bread like a cake called johnnycake. This kind of cornbread is prevalent in New England, especially in Rhode Island, and also in Midwest America and South America. It reminds us of the term hoecake, which is used in South America for fried corn pancakes, which probably stems from the story of some people on the border making bread rolls of corn on a hoe's bar.
Hushpuppies
A thick buttermilk based dough that is fried rather than sauteed, forming hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some include onion seasonings, chopped onions, beer, or jalapeà ± a. Fry properly, the hushpuppy will be moist and yellow or white on the inside, while crispy and golden brown in dark on the outside.
See also
Notes and references
External links
- Indians.org The history of the corn bread
Source of the article : Wikipedia
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