Cornbread Magic_ A Country Boy's Secret
Cornbread Magic_ A Country Boy's Secret
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes.Modern versions of cornbread are usually leavened by baking powder.
History
Cornbread, prepared as a muffin
Native people in the Americas began using corn (maize) and ground corn as food thousands of years before Europeans arrived in the New World. First domesticated in Mexico around six thousand years ago, corn was introduced to what is now the United States between three thousand and one thousand years ago. Native cooks developed a number of recipes based on corn, including cornbread, that were later adopted by European settlers and enslaved African people—especially those who lived in Southern colonies. Aside from eating corn on the cob, Native people also mixed corn kernels with lye to produce hominy through an ancient process called nixtamalization. Both hominy and unprocessed corn were then ground up to varying degrees to make dishes like sofkee (a corn-based soup or drink) and grits or to make cornflour. Frequently, cornflour was, and continues to be, used to make various cornbreads, like corn or ash pone, tamales, arepas, and tortillas. In contrast, cornmeal tends to be coarser than cornflour and is produced by grinding dry, raw corn grains. Besides cornbread, Native people also used cornmeal and hominy to make grits and alcoholic beverages, such as the Andean chicha.
Although Native people in the Americas first cultivated corn, it was introduced in West Africa by European traders shortly after contact through the Atlantic slave trade, and quickly became a major staple in African cooking.Cornbread dishes like kush, for example, in Senegambia and the Sahel represent the transference of cuisine and culture that occurred across the Atlantic Ocean. Cornbread has become a cornerstone of cuisine within the southeastern United States as well as being featured on the plates of African Americans, European Americans, and Native people alike.
In its earliest developments in the American colonies, cornbread was a simple combination of ground cornmeal and water that was then stirred together and baked over an open fire or in a hearth.At this point in its history, cornbread's role in Southern cuisine emerged out of necessity. Although white farmers in the Northeast and Midwest could grow wheat and rye, the heat and humidity of the South made European wheat wither and turn rancid.
In the 1800s, the addition of other ingredients, such as buttermilk, eggs, baking soda, baking powder, and pig products (rendered bacon and ham hog fat), greatly changed the texture and flavor of earlier iterations of cornbread, making it much more similar to the version that is eaten today. Although those ingredients were introduced in the 1800s to improve the texture and taste of cornbread, there are two other common ingredients that were excluded from most recipes until the 1900s: sugar and wheat flour. As traditional stone mills were replaced with more-efficient steel roller mills in the 20th century, the quality of cornmeal was degraded. The heat from the steel rollers detracted from the corn kernel's natural sweetness and flavor and reduced the particle size of the cornmeal produced. As a result, newer cornbread recipes adapted, adding sugar and wheat flour to compensate for the reduced sweetness and structural integrity of the cornmeal. In addition, the introduction of steel roller mills ushered in a new look to cornmeal; the new cornmeal tended to be yellow, whereas the old-fashioned stone ground cornmeal in the coastal South had been traditionally white. Following the proliferation of the more finely-ground yellow cornmeal, debates arose surrounding sweet vs. savory cornbread and white vs. yellow cornmeal—debates which still occur among cornbread eaters and cookers today. The importance of these differences for some cooks and eaters cannot be overstated; in 1950, for example, Francine J. Parr of Houma, Louisiana, posted a desperate headline in the Times-Picayune, Who's Got Coarse Grits?, further explaining, The only grits we can get is very fine and no better than mush. In short, I'm advertising for some grocer or other individual selling coarse grits to drop me a line.Like Parr, some Southerners still prefer the traditional white cornmeal.
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Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Martha Stewart's 10-Recipe Savory Brunch Special | Martha's Cooking School | Martha Stewart Living
Looking for some delicious brunch ideas? Look no further than Martha Stewart's collection of mouth-watering brunch recipes! In this video compilation, you'll find a variety of savory dishes perfect for any weekend brunch occasion. With easy-to-follow instructions and beautiful visuals, this video will inspire you to get in the kitchen and create a brunch spread that everyone will love. So grab a mimosa and get ready to brunch like a pro with Martha Stewart!
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00:00 Introduction
00:09 Onion, Potato, and Goat Cheese Frittata
5:58 Buckwheat Crepes with Mushrooms
10:47 Perfect Omelet
14:25 Croque Monsieur
19:30 French-Style Scrambled Eggs
22:34 Waffles Florentine
32:34 Buttermilk and Herb Biscuits
38:47 Pea and Ham Quiche
44:52 Baked Eggs
47:55 Grits with Broiled Tomatoes
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 10-Recipe Savory Brunch Special | Martha's Cooking School | Martha Stewart Living
John Wayne CASSEROLE, An Easy Ground Beef Recipe for Dinner
John Wayne CASSEROLE, An Easy Ground Beef Recipe for Dinner
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