Cornbread facts for kids
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Skillet cornbread
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| Alternative names | corn pone |
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| Type | Quick bread |
| Place of origin | United States |
| Created by | Native Americans/Colonists |
| Main ingredients | Cornmeal, baking powder |
Cornbread is a type of quick bread made from cornmeal. It usually gets its fluffy texture from baking powder.
Contents
History of Cornbread
Long before European explorers came to the Americas, Native Americans were already using ground corn, also called maize, for food. They had been doing this for thousands of years.
When European settlers arrived, especially in the English Southern Colonies, they learned how to make corn dishes from tribes like the Cherokee, Chickasaw, Choctaw, and Creek. Soon, the settlers created their own recipes using cornmeal. These new breads were similar to the grain breads they knew from Europe. Cornbread quickly became a very important part of the food culture in the Southern United States.
How Cornbread is Made
Cornmeal is made by grinding dry corn kernels. A coarser type of cornmeal is called grits. Grits are made by soaking corn in hot water with calcium hydroxide. This process helps remove the outer skin of the corn kernels. It also makes the corn more nutritious. These softened kernels are called hominy.
Hominy can also be ground into a special flour called masa harina. This flour is used to make tamales and tortillas. This ancient way of preparing corn is called nixtamalization. It was developed by Native Americans a long time ago.
Besides cornbread, Native Americans used corn for many other foods. These included hominy grits and even some drinks. Cornbread was very popular during the American Civil War. This was because it was cheap to make. It could also be prepared in many ways. You could make fluffy loaves or simple fried versions. These fried versions included unleavened pone, corn fritters, and hoecakes.
Different Kinds of Cornbread
Cornbread is a popular food in the Southern United States. People enjoy its unique texture and smell. Cornbread can be baked, fried, or sometimes steamed. Steamed cornbread is often soft and chewy. It is more like a cornmeal pudding. Cornbread can also be baked into smaller corn cakes.
Baked Cornbread
Baked cornbread is common in the United States. It is especially popular in the South and Southwest. It was also a main food for people when wheat flour was expensive. In some parts of the South, people crumble cornbread into a glass of cold milk or buttermilk. They eat it with a spoon. It is also often served with barbecue and chili con carne.
In the South and Southwest, cornbread with pinto beans was a common lunch. Today, it is still a popular side dish. It is often served with homemade butter, or pieces of onion or scallions. Cornbread crumbs are also used in some poultry stuffings. Cornbread stuffing is a favorite for Thanksgiving turkeys.
Cornbread from the northern and southern U.S. are often different. They use different types of cornmeal. They also use different amounts of sugar and eggs. Southern cornbread traditionally has little or no sugar. It also uses less flour, or no flour at all. Northern cornbread is usually sweeter and more like a cake. Southern cornbread often uses white cornmeal and buttermilk. Sometimes, other ingredients like pork rinds are added.
In Texas, Mexican cooking has influenced cornbread. This type often includes fresh or creamed corn kernels. It also has jalapeño peppers and shredded cheese on top. People in the southern states often eat cornbread with molasses. In the northern states, honey is more common.
Skillet-fried or skillet-baked cornbread is a traditional food in rural America. It is very common in the South. To make it, you heat bacon drippings, lard, or oil in a heavy, cast iron skillet. Then, you pour a batter into the hot grease. This batter is made from cornmeal, egg, and milk. The skillet is then put back in the oven to bake. This makes a large, crumbly, and often moist cake. It has a crunchy crust. This bread is usually dense. It is served as a side dish, not as a main bread. Besides skillets, this cornbread can also be made in sticks, muffins, or loaves.
Northern U.S. cornbread is a bit different. It is often cooked in a simple baking dish. It tends to be sweeter and lighter than the southern style. The batter for northern-style cornbread is very similar to a corn muffin batter. A typical northern recipe uses half wheat flour and half cornmeal. It also has milk or buttermilk, eggs, leavening agent, salt, and usually sugar. This makes a bread that is lighter and sweeter than the traditional southern version.
Corn Pone
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Corn pone is sometimes called "Indian pone." It is a type of cornbread made from a thick cornmeal dough. This dough usually does not have eggs or milk. It is cooked in a special iron pan over an open fire. People use butter, margarine, shortening, or cooking oil. Corn pones have been a main food in Southern U.S. cooking. Many American writers, like Mark Twain, have written about them.
Hot Water Cornbread
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One way to fry cornbread is on a stovetop. You pour a small amount of liquid batter into a skillet of hot oil. This batter is made with boiling water and self-rising cornmeal. Self-rising cornmeal already has baking soda or other leavening added. The crust turns golden and crunchy. The inside cooks into a soft, crumbly bread. These small fried breads, about 3-4 inches wide, are very rich. Sometimes, a little wheat flour is added to the batter. This type of cornbread is called "hot water" or "scald meal" cornbread. It is unique to the American South.
Johnnycakes
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A batter similar to skillet-fried cornbread, but a bit thinner, can be poured onto a hot griddle or skillet. This makes a pancake-like bread called a johnnycake. This type of cornbread is common in New England, especially Rhode Island. It is also found in the American Midwest and South. The term hoecake is used in the South for fried cornbread pancakes. This name might come from stories about people on the frontier cooking cornbread patties on a hoe blade.
Hushpuppies
A thicker batter, usually made with buttermilk, is deep-fried instead of pan-fried. This makes a hushpuppy. Hushpuppies are often served with fried fish and other seafood in the South. Recipes for hushpuppies vary. Some include onion seasoning, chopped onions, beer, or jalapeños. When fried correctly, a hushpuppy is moist and yellow or white inside. The outside is crunchy and golden brown.
Images for kids
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Collard sandwich with fried cornbread, collard greens, and fatback
See also
In Spanish: Cornbread para niños
