cornbread, any of various breads made wholly or partly of cornmeal, corn (maize) ground to the consistency of fine granules. Cornbread is especially associated with the cuisine of the Southern and Atlantic U.S. states.
Another reason I love masa harina is that it’s prepared traditionally. Dried corn is soaked/cooked in an alkaline solution, which is usually lime water (not from lime juice), also called calcium hydroxide. This process is known as nixtamalization. It makes the corn more digestible, and allows you to absorb the niacin, AKA vitamin B3. In fact, if you eat a diet high in corn that isn’t properly prepared, it can lead to malnutrition!
Growing up, Beans and Cornbread was a staple meal in our house. It sounds simple and boring, but it was actually one of my favorites. Mom would cook up a vat (I exaggerate) of Great Northern beans and throw in a chunk of leftover ham for flavor. But the real star of the meal was the from-scratch cornbread. To be honest, it’s what kept us from rebelling about the beans.
The cornbread recipe I’m sharing today is a little different than the one we had growing up. My mom used regular cornmeal in her recipe. Over the years I discovered that I liked the flavor and texture of coarse-ground cornmeal better. One time, I even ground dried corn into flour. The flavor of that cornbread was fantastic.
Now, this picture isn’t completely honest. This is NOT how I recommend eating your cornbread, but it looks pretty for pictures. The proper way to eat it is to split it in half first. That way you can get a higher butter to cornbread ratio. I always err on the side of maximum butter consumption.
This is the perfect accompaniment to a pot of chili, bean soup, chicken wild rice, or just about any soup! When I made this recipe my husband said, “Cornbread is really good. It goes with a lot of stuff.” I think that was a hint that I could make it more often… Advertisement – Continue Reading Below
Corn was so prevalent in the Americas at this time that cornmeal became a major staple in the diets of Native Americans. Early cornbread consisted of cornmeal, water, and salt and was baked over a fire or in a hearth. Without milk, eggs, or sugar, early versions of the bread were quite different than what we eat today, but they offered a vital source of energy. Iroquois messengers who traveled between villages would carry cornmeal as their only source of nourishment for the journey. Mixed with water to make cornbread, it made for a quick and energizing meal.
Corn, also called maize, is the most widely planted staple crop on Earth. It is thought to have been bred from wild grasses in what is now Mexico over 7,000 years ago. As civilizations grew and flourished in the Americas so did maize. Many different varieties were developed that were able to survive in starkly different locations and climates, from present-day Illinois to Peru. It became one of the most important resources in the Americas, and Native Americans had many creative uses for all parts of the crop. The husks could be used to weave baskets or a mattress, and the kernels could be made into hominy or ground with a mortar and pestle to make cornmeal for cooking.
Visit our orange corn recipe library today for the complete cornbread recipe and other orange corn menu ideas. Remember to stock up on orange cornmeal as well and have it on hand for your next gathering.
Whether cornbread should be sweet or savory is still a heated debate in some circles. Either way the rich flavor and vibrant color of Professor Torbert’s Orange Corn Meal can take your favorite recipe to the next level!
Following the Great Depression, a booming American economy and new innovations in technology such as refrigeration allowed everyday Americans the opportunity to use ingredients such as eggs and buttermilk in their cooking on a more regular basis which in the past were reserved for the wealthy or special occasions. This is why modern cornbread now typically includes ingredients like eggs and buttermilk creating a richer, more cake-like texture than in the past.
Cornbread Recipe
FAQ
What is Southern cornbread called?
What is a synonym for corn bread?
What does cornmeal bread taste like?
Why is it called spoonbread?
Is cornbread a bread?
Cornbread, any of various breads made wholly or partly of cornmeal. Cornbread is especially associated with the cuisine of the Southern and Atlantic U.S. states. Because corn lacks elastic gluten, it cannot be raised with yeast; consequently, most cornbreads are leavened with baking powder or are baked unleavened.
What can be used as a substitute for egg when baking cornbread?
Aquafaba might be used as a substitute for the egg when baking cornbread. Aquafaba is chickpea water that has a similar function to eggs.
What is cornbread made of?
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.
What is fried bread called?
These fried breads are typically 3–4 inches (8–10 cm) in diameter and 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.