One of America’s Favorites – Cornbread

February 10, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Cornbread is a generic name for any number of quick breads containing cornmeal and leavened by baking powder.

Skillet cornbread

Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a “cornerstone” of Southern United States cuisine. Cornmeal is produced by grinding dry raw corn grains. A coarser meal (compare flour) made from corn is grits. Grits are produced by soaking raw corn grains in hot water containing calcium hydroxide (the alkaline salt), which loosens the grain hulls (bran) and increases the nutritional value of the product (by increasing available niacin and available amino acids). These are separated by washing and flotation in water, and the now softened slightly swelled grains are called hominy. Hominy, posole in Spanish, also is ground into masa harina for tamales and tortillas). This ancient Native American technology has been named nixtamalization. Besides cornbread, Native Americans used corn to make numerous other dishes from the familiar hominy grits to alcoholic beverages (such as Andean chicha). Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms—high-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, etc.)
“ To a far greater degree than anyone realizes, several of the most important food dishes that the Southeastern Indians live on today is the “soul food” eaten by both black and white Southerners. Hominy, for example, is still eaten … Sofkee live on as grits … cornbread is used by Southern cooks … Indian fritters … variously known as “hoe cake”, … or “Johnny cake“. … Indian boiled cornbread is present in Southern cuisine as “corn meal dumplings”, … and as “hush puppies”, … Southerners cook their beans and field peas by boiling them, as did the Indians … like the Indians they cure their meat and smoke it over hickory coals. ”
—- Charles Hudson, The Southeastern Indians.

Types of cornbread

Home baked cornbread made with blue cornmeal

Cornbread is a popular item in soul food enjoyed by many people for its texture and aroma. Cornbread can be baked, fried or, rarely, steamed. Steamed cornbread is mushy, chewier and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.

* Baked cornbread – Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. In some parts of the South it is crumbled into a glass of cold milk or buttermilk and eaten 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, accompanied by pinto beans (often called soup beans in this context) or honey, was a common lunch for poor children. It is still a common side dish, often served with homemade butter, chunks of onion or scallions. Cornbread crumbs are also used in some poultry stuffings; cornbread stuffing is particularly associated with Thanksgiving turkeys.

In the United States, Northern and Southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. A preference for sweetness and adding sugar or molasses can be found in both regions, but salty or savory tastes are sometimes more common in the South, and thus favor using buttermilk in the batter or such additions as cracklins. Cornbread is occasionally 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, jalapeño peppers and topped with shredded cheese.

* Skillet-fried or skillet-baked cornbread (often simply called skillet bread or hoecake depending on the container in which it is cooked) is a traditional staple in the rural United States, especially in the South. This 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 milk 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 crunchy crust. This bread tends to be dense and usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, or loaves.
A slightly different variety, cooked in a simple baking dish, is associated with northern US cuisine; it tends to be sweeter and lighter than southern-style cornbread; the batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. 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 the traditional southern version. In the border states and parts of the Upper South, a cross between the two traditions is known as “light cornbread.”
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 process 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

Cornbread, prepared as a muffin

from other grains.

* Corn pone – Corn pone (sometimes referred to as “Indian pone“) is a type of cornbread made from a thick, malleable cornmeal dough (which is usually egg-less and milk-less) and baked in a specific type of iron pan over an open fire (such as a frontiersman would use), using butter, margarine, or cooking oil. Corn pones have been a staple of Southern U.S. cuisine, and have been discussed by many American writers, including Mark Twain.
In the Appalachian Mountains, cornbread baked in a round iron skillet or in a cake pan of any shape is still referred to as a “pone” of cornbread (as opposed to “hoe cakes,” the term for cornbread fried in pancake style), and when biscuit dough (i.e., “biscuits” in the American sense of the word) is occasionally baked in one large cake rather than as separate biscuits this is called a “biscuit pone.”
The term “corn pone” is sometimes used derogatively to refer to one who possesses certain rural, unsophisticated peculiarities (“he’s a corn pone”), or as an adjective to describe particular rural, folksy or “hick” characteristics (e.g., “corn pone” humor). This pejorative term often is directed at persons from rural areas of the southern and midwestern U.S. President John F. Kennedy‘s staffers, who despised Texan Vice-President Lyndon B. Johnson, used to refer to him behind his back as ‘Uncle Cornpone’ or ‘Rufus Cornpone’.

* Hot water cornbread – Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil, and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These small (3-4″ diameter) fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. This type of cornbread is often known as “hot water” or “scald meal” cornbread and is unique to the American South.

Johnnycakes on a plate

* Johnnycakes – Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.

* Hushpuppies – A thicker buttermilk-based batter which is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeños. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside.

 

Healthy Blueberry Muffin Recipes

November 5, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Blueberry Muffin Recipes. Start the morning off right with Delicious and Healthy Blueberry Muffin Recipes with recipes including; Low-Carb Blueberry Muffins, Blueberry-Maple Muffins, and Banana-Blueberry Muffins. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Blueberry Muffin Recipes
Find healthy, delicious blueberry muffin recipes, from the food and nutrition experts at EatingWell.

Low-Carb Blueberry Muffins
Just because you’re watching carbs doesn’t mean you can’t have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week………………

Blueberry-Maple Muffins
Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter)………….

Banana-Blueberry Muffins
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries……………

* Click the link below to get all the Healthy Blueberry Muffin Recipes
http://www.eatingwell.com/recipes/18709/bread/quick-bread/muffins/blueberry/

Kitchen Hint of the Week!

November 5, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Making Muffins……………..

If you have trouble removing muffins from the muffin pan cups, place the muffin pan on a wet towel for two to three minutes. This helps release the muffins from the pan. Plus you can freeze them for later. Muffins freeze perfectly, so if you can’t enjoy them all on the day they’re made, wrap them in plastic wrap and put them in the freezer for later.

Healthy Apple Muffin Recipes

September 26, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Apple Muffin Recipes. Wake up in the mornings and start you day off with a Delicious and Healthy Apple Muffin Recipe. You’ll find recipes like; Apple-Cinnamon Muffins, Spiced Apple Butter Bran Muffins, and Apple-Cheddar Quinoa Muffins. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Apple Muffin Recipes
Find healthy, delicious apple muffin recipes, from the food and nutrition experts at EatingWell.

Apple-Cinnamon Muffins
These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin—but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack.

Spiced Apple Butter Bran Muffins
These muffins are dense, grainy, fruity and delicious. A double dose of apple—diced fresh apple and dark, spiced apple butter (Smucker’s brand is good)—makes them extra moist and flavorful………

Apple-Cheddar Quinoa Muffins
In this savory quinoa muffin recipe, grated apple adds moisture, quinoa adds protein and sharp Cheddar cheese makes these healthy muffins a perfect pairing for soups and stews. To make these quinoa muffins gluten-free, use a gluten-free flour blend in place of the whole-wheat flour…………..

* Click the link below to get all the Healthy Apple Muffin Recipes
http://www.eatingwell.com/recipes/22809/bread/quick-bread/muffins/apple/

Healthy Muffin Recipes

July 30, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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Healthy Muffin Recipes from the EatingWell website and Magazine. Healthy Muffin Recipes with recipes like; Apple-Cinnamon Muffins, Healthy Blueberry Muffins, and Berry Morning Muffin. Start your day of right with one of these Delicious and Healthy Muffin Recipes. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Muffin Recipes
Find healthy, delicious muffin recipes including blueberry, banana, chocolate chip and low-calorie muffins. Healthier recipes, from the food and nutrition experts at EatingWell.

Apple-Cinnamon Muffins
These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin—but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack……………..

Healthy Blueberry Muffins
We have reduced the sugar by 50% to make a lower-sugar, whole-grain muffin that is packed with blueberry flavor. Almond flour, rolled oats and Greek yogurt boost the protein and fiber for a satisfying breakfast treat…………….

Berry Morning Muffin
These easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol……………

* Click the link below to get all the Healthy Muffin Recipes
http://www.eatingwell.com/recipes/18097/bread/quick-bread/muffins/

Healthy Breakfast and Brunch Recipes

June 18, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Breakfast and Brunch Recipes. Find Delicious and Healthy Breakfast and Brunch Recipes like; Banana-Bran Muffins, Bacon and Egg Breakfast Tacos, and Triple-Grain Flapjacks. Find these recipes and more all at the EatingWell website and while there you can subscribe to the EatingWell Magazine. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Breakfast and Brunch Recipes
Find healthy, delicious breakfast and brunch recipes including eggs, pancakes, muffins and pastries. Healthier Recipes, from the food and nutrition experts at EatingWell.

Banana-Bran Muffins
By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat………

Bacon and Egg Breakfast Tacos
Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa………….

Triple-Grain Flapjacks
Cornmeal, rolled oats, and wheat flour are the trio of grains in these pancakes. Chopped dried cherries or cranberries are also good choices in place of the optional blueberries or currants…….

* Click the link below to get all the Healthy Breakfast and Brunch Recipes
http://www.eatingwell.com/recipes/17916/mealtimes/breakfast-brunch/

Healthy Quick Bread Recipes

January 24, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Quick Bread Recipes. Delicious and Healthy Quick Bread Recipes with recipes including; Low-Carb Blueberry Muffins, Double-Chocolate Pumpkin Bread, and Corn Muffins. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Quick Bread Recipes
Find healthy, delicious quick bread recipes including cornbread, soda bread, biscuits and muffins. Healthier recipes, from the food and nutrition experts at EatingWell.

Low-Carb Blueberry Muffins
Just because you’re watching carbs doesn’t mean you can’t have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week……

Double-Chocolate Pumpkin Bread
Pumpkin bread gets a chocolatey makeover in this healthy recipe that has cocoa powder in the batter and is studded with even more chocolate in the form of melty chips. This easy quick bread is so tasty, it could pass as a dessert……..

Corn Muffins
Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal……..

* Click the link below to get all the Healthy Quick Bread Recipes
http://www.eatingwell.com/recipes/22806/bread/quick-bread/

Healthy Buttermilk Recipes

December 30, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Buttermilk Recipes. I love Buttermilk. Not only to drink but for recipes, especially using it as brine or marinade for Chicken. EatingWell has some Delicious and Healthy Buttermilk Recipes like; Whole-Wheat Biscuits and Sausage Gravy, Buttermilk Corn Muffins, and Panko-Crusted Chicken. So find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Buttermilk Recipes
Find healthy, delicious buttermilk recipes from the food and nutrition experts at EatingWell.

Whole-Wheat Biscuits and Sausage Gravy
Homemade creamy sausage gravy over flaky biscuits is the perfect breakfast to start a weekend morning. A mixture of white whole-wheat flour and cake flour makes these southern whole-wheat biscuits exceptionally tender. Cake flour has a lower protein content than all-purpose flour and is used for delicate cakes and biscuits. Look for unbleached cake flour, available at large supermarkets and natural food stores……

Buttermilk Corn Muffins
This savory muffin recipe is less sweet than most corn breads. The muffins are quick, easy, and make a great side dish for dinner and for Thanksgiving………

Panko-Crusted Chicken
This recipe is the perfect way to add some extra flavor to your dinner. Combine this recipe with your favorite vegetables and a serving of whole-grains to make a balanced meal…….

* Click the link below to get all the Healthy Buttermilk Recipes
http://www.eatingwell.com/recipes/19162/ingredients/dairy/buttermilk/

Kitchen Hint of the Day!

December 30, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Healthy Muffins and Quick Breads…………

Prepare muffins and quick breads with less saturated fat and fewer calories. Try swapping out the oil for applesauce in your favorite recipe.

Healthy Omelet Recipes

December 29, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Omelet Recipes. Delicious and Healthy Omelet Recipes like; Easy Loaded Baked Omelet Muffins, Fast Omelet-Topped Rosemary Veggies, and Bacon Cheddar and Chive Omelet. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Omelet Recipes
Find healthy, delicious omelet recipes, from EatingWell, including cheese, egg white and spinach omelets.

Easy Loaded Baked Omelet Muffins
Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don’t have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch………

Fast Omelet-Topped Rosemary Veggies
This quick and easy omelet is the perfect solution to breakfast or brunch. This low-calorie omelet packs a protein punch and offers a unique flavor combination guaranteed to help jump start the day……….

Bacon, Cheddar and Chive Omelet
In this satisfying healthy breakfast recipe, bacon and cheese are tucked into the omelet. The key to this omelet is cooking the eggs over low heat so the curds set up nice and soft. A splash of milk in the eggs is added insurance to keep the omelet from turning rubbery……..

* Click the link below to get all the Healthy Omelet Recipes
http://www.eatingwell.com/recipes/21525/mealtimes/breakfast-brunch/eggs/omelets/

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