|Where Did Cornbread Originate|
Where Did Cornbread Originate
Where Did Cornbread Originate? Cornbread is a basic bread in United States cuisine, especially associated with the South and Southwest, as well as being a traditional basic for populations where wheat bread was prohibitively expensive. In some pieces of the South it is broke down into a glass of cold buttermilk and consumed with a spoon, and it is also widely eaten with barbecue and chili con carne. In rural areas of the southern United States in the mid 20th century cornbread, came with pinto beans or honey, was a common lunch for poor children. It is still a common side dish, often served up with homemade butter, chunks of onion or scallions. Cornbread crumbs are also used in a few poultry stuffings; cornbread stuffing is especially connected with Thanksgiving turkeys.
Where Did Cornbread Originate? In the United States, Northern and Southern corn bread are different because they broadly use different types of corn meal and baking techniques. They prefer different flavorings of cornbread, with the North having a preference for sweetness and adding sugar or molasses, while saltier tastes prevail in the South, and thus favor the addition of frying the bread with such additions as cracklins. Sometimes, cornbread is crumbled and served with cold milk similar to cold cereal. In Texas, the Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels, jalapeņo peppers and topped with chopped cheese.
Where Did Cornbread Originate? Skillet-baked cornbread (often simply called skillet bread or hoecake depending on the container it's cooked in) is a traditional staple of rural cuisine in the United States, especially in the Southern United States which involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg and buttermilk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crisp crust. This bread will tend to be dense, meant more as an accompaniment than as a bread meant to stand on its own. In addition to the skillet process, such cornbread can also be cooked in sticks, muffins or loaves.
Where Did Cornbread Originate? A slightly different assortment, cooked in a simple baking dish, is associated with northern US cuisine; it tends to be sweeter and lighter than southern-style cornbread; the mix for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread (referred to in the South as "Yankee Cornbread") recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than its more traditional southern counterpart. In the border states and parts of the Upper South, a cross between the two customs is known as "light cornbread."
Where Did Cornbread Originate? Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking action gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.
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