Cornbread or Johnny cake is a generic name for any number of quick breads (a bread leavened chemically, rather than by yeast) containing cornmeal. As maize (also known as corn) is native to North America, it is not surprising that the various kinds of cornbreads are more prevalent in the New World. However, in Italy, the corn-based mush known as polenta is sometimes fashioned into a fried form resembling cornbread. Image File history File links http://lssc. ... A type of bread that does not require rising. ... Cornmeal products include tortillas and taco shells. ... “Corn” redirects here. ... World map showing North America A satellite composite image of North America. ... Fried polenta (left), with chicken and potatoes Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy. ...

History

Native Americans were using ground corn for cooking long before the European explorers arrived in the New World. Cornbread was first discovered by Europeans during the European exploration of North America. Europeans who had to use the local resources for food fashioned cornmeal into cornbread. Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms. It could be fashioned into high-rising, fluffy loaves or simply fried for a fast meal. Olmec script These glyphs written in Epi-Olmec script, the earliest examples of writing in the Americas, give a calendar date of 7. ... World map showing the location of Europe. ... This article is becoming very long. ...

Types of cornbread

Cornbread is a popular item in soul food enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely, steamed. Steamed cornbreads are mushy, chewier and more akin to cornmeal pudding than what most consider to be traditional cornbread. This article or section does not cite any references or sources. ... Pudding can be prepared with a large variety of toppings such as fresh fruit and whipped cream Christmas pudding Dessert pudding In the United Kingdom, and some Commonwealth countries, pudding is the common name for dessert. ...

Skillet-baked cornbread

Skillet-baked cornbread

The most common variety, skillet-baked cornbread (often simply called skillet bread) 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 crunchy 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 method, such cornbread can also be made in sticks, muffins or loaves. In some parts of the South it is crumbled into a glass of cold buttermilk and eaten with a spoon. In rural areas of Virginia in the mid 20th century it, accompanied by pinto beans or honey, was a common lunch for poor children^{[citation needed]}. It is often served with homemade butter. Image File history File links Size of this preview: 800 × 435 pixelsFull resolution (1964 × 1068 pixel, file size: 282 KB, MIME type: image/jpeg) Source: Myself File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Size of this preview: 800 × 435 pixelsFull resolution (1964 × 1068 pixel, file size: 282 KB, MIME type: image/jpeg) Source: Myself File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Sign in a rural area in Dalarna, Sweden Qichun, a rural town in Hubei province, China An artists rendering of an aerial view of the Maryland countryside: Jane Frank (Jane Schenthal Frank, 1918-1986), Aerial Series: Ploughed Fields, Maryland, 1974, acrylic and mixed materials on apertured double canvas, 52... Historic Southern United States. ... Look up bacon in Wiktionary, the free dictionary. ... Lard refers to pig fat in both its rendered and unrendered forms. ... Seasoning is a process through which a layer of lard or oil is burnt onto cast iron or carbon steel cookware. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Percentages are relative to US RDI values for adults. ...

Corn pone

Corn pone (sometimes referred to as "Indian 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 Twain. Typically corn pone is formed in two to three inch oval shapes and features a crunchy and/or chewy texture. Hominy or nixtamal is dried, treated maize (corn) kernels. ... This article or section does not cite its references or sources. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Margarine in a tub Margarine (pronunciation: ), as a generic term, can indicate any of a wide range of butter-substitutes. ... The Southern United States has a distinct cuisine that draws heavily on influences of the various groups that have inhabited the area. ... Samuel Langhorne Clemens (November 30, 1835 — April 21, 1910),[1] better known by the pen name Mark Twain, was an American humorist, satirist, writer, and lecturer. ...

The term "corn pone" is sometimes used as a noun 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). The term is sometimes intended as a pejorative, often directed at persons from rural areas of the southern and midwestern U.S.

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. Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Sodium bicarbonate (NaHCO3), or sodium hydrogen carbonate, also known as baking soda and bicarbonate of soda, is a soluble white anhydrous or crystalline compound, with a slight alkaline taste resembling that of sodium carbonate. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... {{globalize/USA} For other uses, see Flour (disambiguation). ...

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, johnny cakes, jonnycake, ashcake, battercake, hoecake, hoe cake, journey cake, mush bread, Shawnee cake, jonakin or jonikin. The origin of the name is unclear, possibly from 'journey cake' as a bread easily prepared by travellers, or as a corruption of 'Shawnee cake', or based on a forgotten Indian word. 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 century (see jonnycake). This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest, and the American South. Two pancakes with maple syrup. ... Jonnycake (also spelled johnnycake, journey cake, and other forms) is a type of cornmeal pancake once popular in American cuisine and still strongly identified in particular with the food of the state of Rhode Island. ... Hoecake is a type of cornbread made of cornmeal, salt and water, which is very thin in texture, and fried in cooking oil in a skillet. ... Jonnycake (also spelled johnnycake, journey cake, and other forms) is a type of cornmeal pancake once popular in American cuisine and still strongly identified in particular with the food of the state of Rhode Island. ...

Hushpuppies

A thicker buttermilk-based batter 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 are used. Fried properly, the hushpuppy will be moist and yellow or white on the inside, whilst crunchy and medium to dark brown on the outside. Hushpuppies or Hush puppies are small cornmeal pastries that are deep fried in a circular or oblong shape. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Spaghetti with seafood (Spaghetti allo scoglio). ... Beer in the glass Schlenkerla Rauchbier direct from the cask Beer is the worlds oldest[1] and most popular[2] alcoholic beverage. ... Binomial name Capsicum annuum The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. ...

The name is derived from the generally accepted story that, "in the old days" (probably the antebellum South), cooks would fry up leftover morsels of dough while cooking and toss them to the dogs in order to stall the pooches' begging, hence "Hush, puppy."

Regional tastes

In the United States, Northern and Southern corn bread are different because they generally use different types of corn meal. Northern cooks tend to use yellow corn meal and Southern aficionados generally prefer white. They also 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. In Vermont, ground nutmeg is often added, and day-old "Johnny cake" 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, jalapeño peppers and topped with shredded cheese. Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ... Pork rinds in bags, from the central United States Pork rind is the cooked skin of a pig. ... Capital Montpelier Largest city Burlington Area  Ranked {{{AreaRank}}}  - Total {{{TotalAreaUS}}} sq mi ({{{TotalArea}}} km²)  - Width 80 miles (130 km)  - Length 160 miles (260 km)  - % water 3. ... Official language(s) No Official Language See languages of Texas Capital Austin Largest city Houston Area  Ranked 2nd  - Total 261,797 sq mi (678,051 km²)  - Width 773 miles (1,244 km)  - Length 790 miles (1,270 km)  - % water 2. ... Binomial name Capsicum annuum The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. ...

A typical contemporary northern U.S. cornbread (referred to in the South as "Yankee Cornbread") recipe contains half wheat flour, half cornmeal, milk, 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 traditions is known as "light cornbread." {{globalize/USA} For other uses, see Flour (disambiguation). ... A glass of cows milk. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action. ... For other uses, see Salt (disambiguation). ... Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... In this map:  Union states  Union territories  The border states  Kansas, which entered the Union as a free state after the Bleeding Kansas crisis  Confederate states  Confederate territories The term border states refers to the five slave states of Delaware, Kentucky, Maryland, Missouri, and western Virginia which all had a... The Upland South is defined by landform, history, and culture, and does not correspond well to state lines. ...

Slang usage

The term "eating the cornbread" is also used in sports talk radio to refer to fans who digest everything that a team's management says and believes it without question. It derives from the time of slavery when the slave masters had cornbread as a staple of the slaves' food because it was cheap to buy and filling to eat. In today's context, the fans are slaves to the team ownership and eat everything the team gives them willingly and hungrily, even if it is a substandard product. Sports radio (or sports talk radio) is a form of talk radio devoted entirely to discussion and broadcast of sporting events. ...

See also: Drink the Kool-Aid

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See also

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Corn Bread

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