Please Help Me Find More Of These.....
Jokes1 min ago
Questions about American Food
27 Answers
Clanad's answer about collard greens on another thread set me thinking about this. So, for starters, how do you make corn bread and what do you eat it with? Ditto grits??
Answers
As far as I understand it, grits is merely porridge made of maize flour, a staple diet of the poor in the Southern states.
16:03 Sat 10th Nov 2012
Maize flour or ground cornflour....NOT the same as cornflour here in the UK.
It is a yeast free bread-but-if my memory serves me correctly-it has other raising agents in it. I learned how to make an oven baked version-but there are also variations that are cooked in a griddle on top of the stove.
I don't think I have the recipe I used to use,unfortunately.
It is a yeast free bread-but-if my memory serves me correctly-it has other raising agents in it. I learned how to make an oven baked version-but there are also variations that are cooked in a griddle on top of the stove.
I don't think I have the recipe I used to use,unfortunately.
no, see pictures here: http://en.wikipedia.org/wiki/Cornbread
or here: http://
or here: http://
The two best things about American cornbread is that it's very simple and doesn't take very long to make.
The purists among us don't use bread flour in the recipe... corn meal only.
Corn meal (there's 2 varieties... yellow and white) is... about the consitency of very small rice... maybe a little finer. Here, the major marketer of corn meal is Quaker Co., same company that makes oatmeal.
First recipe:
1 cup all-purpose flour, sifted
1 cup yellow cornmeal
1 Tbsp baking powder
1/4 tsp salt
2 eggs, beaten
1 cup half and half (we use buttermilk)
1/4 cup melted butter or shortening
1/4 sugar
Mix all the dry ingredients together and all the wet ingredients. This is important... don't over mix.. just so the dry ingredients are moistened The resulting mix should be lumpy.
Before you begin anything, take a cast iron skillet (10 inch diameter is best) and coat liberally with cooking oil (not olive oil... Canola is best) and place in a preheated oven at 350 degrees (F). When it's nearly smoking hot, pour your mixture into the skillet and pop it into the oven for about 15 to 20 minutes. The top should begin to brown, the edges will pull away from the skillet and a proverbial toothpick will comeout clean when inserted.
If you don't have a cast iron skillet, any heavy cake pan will do
Those that frown on using bread flour use only the cornmeal, but using about 2 cups. It's cooked the same way and served the same way.
My grandmother in the Ozark Mountains of southern Missouri liked to make it especially around Christmas which was traditional hog slaughtering time. It was the kids job of keeping the fire correctly under the rendering kettle where lard was rendered from fat and canned for storage. The left overs in the bottom were "cracklings"... small pieces of skin which grandmother use in her cornbread. Added a unique flavor...
The purists among us don't use bread flour in the recipe... corn meal only.
Corn meal (there's 2 varieties... yellow and white) is... about the consitency of very small rice... maybe a little finer. Here, the major marketer of corn meal is Quaker Co., same company that makes oatmeal.
First recipe:
1 cup all-purpose flour, sifted
1 cup yellow cornmeal
1 Tbsp baking powder
1/4 tsp salt
2 eggs, beaten
1 cup half and half (we use buttermilk)
1/4 cup melted butter or shortening
1/4 sugar
Mix all the dry ingredients together and all the wet ingredients. This is important... don't over mix.. just so the dry ingredients are moistened The resulting mix should be lumpy.
Before you begin anything, take a cast iron skillet (10 inch diameter is best) and coat liberally with cooking oil (not olive oil... Canola is best) and place in a preheated oven at 350 degrees (F). When it's nearly smoking hot, pour your mixture into the skillet and pop it into the oven for about 15 to 20 minutes. The top should begin to brown, the edges will pull away from the skillet and a proverbial toothpick will comeout clean when inserted.
If you don't have a cast iron skillet, any heavy cake pan will do
Those that frown on using bread flour use only the cornmeal, but using about 2 cups. It's cooked the same way and served the same way.
My grandmother in the Ozark Mountains of southern Missouri liked to make it especially around Christmas which was traditional hog slaughtering time. It was the kids job of keeping the fire correctly under the rendering kettle where lard was rendered from fat and canned for storage. The left overs in the bottom were "cracklings"... small pieces of skin which grandmother use in her cornbread. Added a unique flavor...
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