SAMPLE RECIPE: CORNBREAD
The native American grain corn, also known as maize or Indian Corn, has been consumed by Americans and people all over the world since time immemorial. Cornbread in America is a great recipe to trace its origins because corn has been growing here for centuries and it was consumed in various forms by native Indians and then the immigrants. Corn is a very adaptable grain and has been used in many different ways and has enabled us to keep its important place in American cuisine.
The most basic cornbread recipe was made using cornmeal, water, cooking fat, and possibly salt. Native American would fry these cakes on hot rocks or in an iron skillet ( after the contact with Europeans). Settlers often called this type of bread as “Hoe cake”because they could be baked on a garden hoe held up against the open fire. These small cakes after cooking were eaten with stews and soups. By 1840s as the first wave of chemical leavenings emerged (the accepted leaveners by the public) like baking soda and cream of tartar, baking powder-cornbread recipes using these chemicals were offered alongside traditional ones using yeast. In addition, wheat flour was added to lighten the taste and density of traditional corn breads made with just cornmeal. Recipes using these chemicals plus molasses developed as early as the beginning of the 19th century. As a result of the growing taste for sugar in cornbread most american recipes of 21st century are sweet and sugar became one of its ingredient along with buttermilk, molasses, sunflower seeds, nuts and berries.
Cornbread is a staple in the South like Louisiana, Carolinas, Texas and it seems every cook has a favorite method and recipe for it. Chicken and dumplings, chili, pinto beans, gumbo, and some other meals are just not the same if they aren't served with cornbread. This is one of best recipe of corn bread made with buttermilk and white cornmeal. It's a must with a New Year's Day dinner, and it's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals.
Ingredients:
1-Tbsp Vegetable oil
2 ½- Cups White cornmeal
1-Cup All-purpose flour
¼- Cup Sugar
2-tsp Salt
2-tsp Baking powder
½- Baking soda
1-Cup Buttermilk
1- Cup Low-fat milk
2-Large Eggs
3-Tbsp Melted butter
1-Cup Fresh corn
1- Tbsp Chopped jalapeno peppers (optional)
1-Tbsp Chopped parsley
Method:
The most basic cornbread recipe was made using cornmeal, water, cooking fat, and possibly salt. Native American would fry these cakes on hot rocks or in an iron skillet ( after the contact with Europeans). Settlers often called this type of bread as “Hoe cake”because they could be baked on a garden hoe held up against the open fire. These small cakes after cooking were eaten with stews and soups. By 1840s as the first wave of chemical leavenings emerged (the accepted leaveners by the public) like baking soda and cream of tartar, baking powder-cornbread recipes using these chemicals were offered alongside traditional ones using yeast. In addition, wheat flour was added to lighten the taste and density of traditional corn breads made with just cornmeal. Recipes using these chemicals plus molasses developed as early as the beginning of the 19th century. As a result of the growing taste for sugar in cornbread most american recipes of 21st century are sweet and sugar became one of its ingredient along with buttermilk, molasses, sunflower seeds, nuts and berries.
Cornbread is a staple in the South like Louisiana, Carolinas, Texas and it seems every cook has a favorite method and recipe for it. Chicken and dumplings, chili, pinto beans, gumbo, and some other meals are just not the same if they aren't served with cornbread. This is one of best recipe of corn bread made with buttermilk and white cornmeal. It's a must with a New Year's Day dinner, and it's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals.
Ingredients:
1-Tbsp Vegetable oil
2 ½- Cups White cornmeal
1-Cup All-purpose flour
¼- Cup Sugar
2-tsp Salt
2-tsp Baking powder
½- Baking soda
1-Cup Buttermilk
1- Cup Low-fat milk
2-Large Eggs
3-Tbsp Melted butter
1-Cup Fresh corn
1- Tbsp Chopped jalapeno peppers (optional)
1-Tbsp Chopped parsley
Method:
- Preheat oven to 400°F and transfer the skillet into the oven while the batter is being prepared.
- In a bowl mix together corn meal, all purpose flour, salt, sugar, baking powder, and baking soda and stir well and set it aside.
- In another bowl, whisk buttermilk and milk with eggs and melted butter.
- Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
- Remove the skillet from the oven and add 1tablespoon oil to the skillet and swirl slightly so oil coats sides of pan. Add the jalapeno peppers and corn, folding and mixing just until lightly cooked.
- Pour batter into the skillet then return the skillet to oven. Reduce heat to 350°F and bake until lightly browned for 30-35 minutes and the tooth pick inserted in the center of the bread comes out clean.
- Carefully remove the hot skillet from the oven. Sprinkle with parsley. Cut into squares or wedges and serve.
- Serves 6-8.
