Cornbread is a cornmeal-based bread, with origins in Native American cuisine, an example of batter bread, translatable as batter bread, or made with a liquid – flour ratio to make it similar to a batter.
Natives of the Americas began using corn as food for thousands of years before Europeans arrived in the New World.
In its early developments in the American colonies, cornbread was a simple combination of ground cornmeal and water which was then mixed and cooked over a fire.
The addition of ingredients such as buttermilk (called clabber), eggs, baking soda, baking powder and pork products, changed the texture and flavor making the cornbread of the time much more like the version we eat today.
What sets Southern cornbread apart from others is that it’s salty, no sugar is added, and it’s made only of cornmeal.
▶ Southern cornbread is very often flavored with bacon fat and, in its typical rural version of southeastern North Carolina, cooked in a cast iron skillet, although I followed the recipe in the oven.
It can be eaten for breakfast, but also with a barbecue and chili. The butter, a lot, with which it is served is fundamental. The trend of crumbling it in a glass of milk has recently been born.
A cornbread stuffing is especially associated with Thanksgiving turkeys, so it’s one of the Thanksgiving entrees to #costruireilmenu.
Ingredients
Preparation:
Mix the self-rising cornmeal (or with the addition of baking soda), salt, buttermilk (or milk), eggs. Add the salted butter.
Place in the pan and bake in the oven at 390 °F for 30 minutes.
Serve with butter.
Differences between northern and southern cornbread:
Northern and southern cornbreads are different in the United States because they generally use different types of cornmeal and different types of sugar and egg.
Specifically, in the North, a mix of wheat and corn flour is used and sugar is added.
Dosi variate per porzioni
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