Cornbread

Cornbread is a quick bread make from some type of cornmeal. There atomic number 18 many varieties of cornbread but all contain cornmeal and are quick breads, meaning, they are not leavened by yeast as traditional loaves. Cornbread is uniquely a overlap of the United States, as corn was use in North American cooking ache before Europeans arrived on the continent. However, in Italy, the corn-based mush known as polenta is sometimes prepared into a fry form resembling cornbread. Although the ingredients remain the same, cornbread varies from one region to another.Cornbread was originated from Native Americans who grew corn and were well aware of its versatility and used it for breads, porridges and cakes. in one case the first European settlers began to arrive to the new found land the Native Americans did not hesistate to share their companionship and corn soon became a highly important food, long before wh eradicate was established in the New World. The first breads settlers make with corn meal were parched in open hearths, sometimes on planks or other implements, and often called ash cake. As cooking methods improved, settlers started using their sturdy cast-iron frying pans to bake the breads, known by such names as journey-cake, johnny cake, hoe-cakes, dodgers, spoon bread and a florilegium of other appellations (Jeremy, Jackson 2003). the fact that cornbread keeps well and does not need to rise gave it a great returns amongst other favorite foods of the early America. This was a big plus in progressive cooking. Deviations on the pattern developed rapidly, as did the consuming of cornbread, depending on what the cook had on hand that day.It also became very common amongst both sides elegant War. When could cooked properly, it was a favorite dish. However, when supplies became scarce and the soldiers had to fend for themselves, they created ramrod cornbread. (Betty Fussell, 1992) This was their ration of cornmeal, mixed with water and salt. The t hick, awkward batter was then wrapped around the rifle ramrods in a spiral and cooked over their fires. It was flavourless and hard, but it served its purpose. Cornbread was an essential item and enjoyed by many people for its texture and scent.Cornbread can be fried, baked or, rarely, steamed but can be mushy, chewier and more like cornmeal pudding at times. The almost common variety, however is , skillet-baked cornbread and is a traditional cuisine in the United States. In the awkward gray States heating bacon fat, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then displace a batter made from cornmeal, egg and buttermilk directly into the hot discoloration was somewhat of a signiture in the south. The mixture is then put back in the oven to bake.The end product is usually crumbly and moist with a crunchy crust. This bread is dense, meant more as a supplement than as bread meant to be eaten alone. In addition to the skillet method, such cornbr ead can also be made in loaves, sticks or muffins. In some parts of the atomic number 16 it is crumbled into a glass of cold buttermilk and eaten with a spoon and is often served with homemade butter (Jeremy, Jackson). knot cakes, a deviation type of cornbread, is widespread in New England, American Midwest, American South and particularly in Rhode Island.Johnny cakes are made by pouring a batter similar to that of skillet-fried or baked cornbread, but somewhat thinner, into a skillet on the stove with hot grease. This will give and end product similar to a pancake, but til now having bread qualities. The derivation of the name is unclear. Some say it may have come from journey cake, since it was good prepared by travelers. It has been claimed that the origin of this term is related to the Northern slang for Southern soldiers during the American Civil war, Johnny Reb, but this claim is inconsistent with the fact that the term was in use during the 18th nose candy (What is Cornb read? 2008).Corn pone is a type of cornbread, made of a thick, malleable dough made of cornmeal or hominy grits, shaped by hand and then baked or fried in butter, margarine, lard or bacon grease. Corn pone has been a staple of Southern U. S. cuisine, and has been discussed by many American writers, including Mark twosome (Betty Fussell 1992). Corn pone is traditionally formed in two to three inch oval shapes and has a crunchy or chewy texture. The term corn pone is sometimes used as a noun to bring up to one who possesses certain rural, unsophisticated peculiarities, or as an adjective to describe particular rural, folksy or hick characteristics.The term is sometimes intended as a pejorative, often directed at persons from rural areas of the southern and Midwestern U. S. Hot water or scald meal cornbread and is unique to the American South and is made by pouring self-rising cornmeal batter made with boiling water into a skillet of hot oil on a stove top. The crust will turn golden chocolate-brown and crunchy while the center remains crumbly and mushy. These small fried breads are soft and very rich. Sometimes, to verify the consistency of the bread, a small amount of wheat flour is added to the batter.A thick buttermilk-based batter forms the hush puppy. Deep-fried instead than pan-fried, these are a common accessory to fried fish and other seafood in the South. When fried properly, the hushpuppy will come out moist and light on the inside, while maintaining a crunchy and medium to sliminess brown crust. The name is derived from the commonly accepted story that back in the old south, the cooks would fry up left over pieces of dough and through it to the dogs telling them to Hush, puppy. In the United States, the different types of cornmeal used in cornbread divide the North and the South. Northerners tend to use yellow corn meal and Southerners generally pick out white. They also desire to use different flavorings for their cornbreads, with the North ha ving a preference for sweetness and adding sugar or molasses, while saltier tastes reign in the South. In Texas, a state favorite has emerged using fresh or creamed corn shredded cheese and jalapeno peppers, influenced by Mexicans.In Vermont, ground nutmeg is often added, and day-old Johnny cake is crumbled and served with cold milk similar to cold cereal (What is Cornbread? ). A popular Northern cornbread, referred to in the south as Yankee Cornbread, contains half cornmeal, half wheat four, milk, eggs, baking powder, salt and sugar. This results in a lighter and sweeter cornbread than traditionally found in the south. Cornbread has become one and the same with Southern cooking, and they do eat a lot of it. But, cornbread is an adaptable, quick bread and extremely easy to make. It is an indisputable American favorite.