Cornbread 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.

Cornbread has its origins in the very earliest American history. Native Americans who grew corn were well acquainted with its versatility and used it for cakes, breads and porridges.

Fried Cornbread: 1 ½ cups self-rising cornmeal ½ teaspoon salt About 2 cups boiling water Mix cornmeal and salt together in large mixing bowl. Pour approximately 2 cups boiling water over ...

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1 History; 2 Types of cornbread. 2.1 Baked cornbread; 2.2 Corn pone; 2.3 Hot water cornbread; 2.4 Johnnycakes; 2.5 Hushpuppies; 3 Regional tastes; 4 Slang usage; 5 See also; 6 References

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... history message board weblog home: Online Cornbread Database. Total Recipes: 20 Total Contributors: 8. Welcome to our online recipe database!

Black eyed pea, southfield michigan dining, royal oak michigan restaurants, detroit clubs ... For an added kick, I whipped up a packet of Hain's Vegetarian Brown Gravy Mix to accompany this most ...