295:, baking powder, and pig products (rendered bacon and ham hog fat), greatly changed the texture and flavor of earlier iterations of cornbread, making it much more similar to the version that is eaten today. Although those ingredients were introduced in the 19th-century to improve the texture and taste of cornbread, there are two other common ingredients that were excluded from most recipes until the 20th-century: sugar and wheat flour. As traditional stone mills were replaced with more-efficient steel roller mills in the 20th century, the quality of cornmeal was degraded. The heat from the steel rollers detracted from the corn kernel's natural sweetness and flavor and reduced the particle size of the cornmeal produced. As a result, newer cornbread recipes adapted, adding sugar and wheat flour to compensate for the reduced sweetness and structural integrity of the cornmeal. In addition, the introduction of steel roller mills ushered in a new look to cornmeal; the new cornmeal tended to be yellow, whereas the old-fashioned stone ground cornmeal in the coastal South had been traditionally white. Following the proliferation of the more finely-ground yellow cornmeal, debates arose surrounding sweet vs. savory cornbread and white vs. yellow cornmeal—debates which still occur among cornbread eaters and cookers today. The importance of these differences for some cooks and eaters cannot be overstated; in 1950, for example, Francine J. Parr of Houma, Louisiana, posted a desperate headline in the
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poured into a cast-iron skillet to fry. As Eric
Locklear, a member of the Lumbee tribe and owner of Fuller’s Old-Fashioned BBQ, notes, “It’s got a crunch around it. I mean, it ain’t thick; it don’t look like pancakes. It’s real thin and crunchy”. After the fried cornbread is made, it is typically served with slices of cheese or collard greens. Glen Hunt, owner of Lumbee Homemade Ice-Cream in North Carolina, states, “You know how the old folks like to eat collards? They like to get a piece of cornbread and dip it in those collards and eat it with their fingers". In the article, “As We Cooked, We Lived: Lumbee Foodways,” Malinda Maynor Lowery goes on to track the creation of the collard sandwich—a Lumbee special, which features two pieces of fried cornbread with
221:) and ground corn as food thousands of years before Europeans arrived in the New World. First domesticated in Mexico around six thousand years ago, corn was introduced to what is now the United States between three thousand and one thousand years ago. Native cooks developed a number of recipes based on corn, including cornbread, that were later adopted by European settlers and enslaved African people—especially those who lived in Southern colonies. Aside from eating corn on the cob, Native people also mixed corn kernels with lye to produce
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665:. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside. Although Native people ushered corn and cornmeal into African people's diets, African cooks are generally credited with introducing the frying of foods in fats. The combination of Native cornmeal and the African technique of frying, therefore, led to the creation of hushpuppies.
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people in southeastern North
Carolina have a unique method of cooking their cornbread. The “fried cornbread” or “frybread” that most Lumbee families serve with meals differs from both hushpuppies and johnnycakes. Prepared with yellow cornmeal, egg, buttermilk, and salt, the cornbread batter is thinly
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that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not
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In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread
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or some other chemical leavener added) into a skillet of hot oil and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These fried breads are typically 3–4 inches (8–10 cm) in diameter and soft and very rich. Sometimes, to ensure the
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The term "corn pone" is sometimes used derogatorily to refer to one who possesses certain rural, unsophisticated peculiarities ("he's a corn pone"), or as an adjective to describe particular rural, folksy or "hick" characteristics (e.g., "corn pone" humor). This pejorative term often is directed at
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In its earliest developments in the
American colonies, cornbread was a simple combination of ground cornmeal and water that was then stirred together and baked over an open fire or in a hearth. At this point in its history, cornbread's role in Southern cuisine emerged out of necessity. Although
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Corn pone (sometimes referred to as "Indian pone") is a type of cornbread made from a thick, malleable cornmeal dough (which is usually egg-less and milk-less) and cooked in a specific type of iron pan over an open fire (such as a frontiersman would use), using mostly bacon grease, but later,
299:, "Who's Got Coarse Grits?," further explaining, "The only grits we can get is very fine and no better than mush. In short, I'm advertising for some grocer or other individual selling coarse grits to drop me a line." Like Parr, some Southerners still prefer the traditional white cornmeal.
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represent the transference of cuisine and culture that occurred across the
Atlantic Ocean. Cornbread has become a "cornerstone" of cuisine within the southeastern United States as well as being featured on the plates of African Americans, European Americans, and Native people alike.
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meat. Dorsey Hunt, co-owner of Lumbee
Homemade Ice-Cream, notes that “ just started putting together and made a sandwich out of it. …We made the cornmeal fritters, and just put the collards in between it. Put your fatback meat and chow-chow”.
249:. In contrast, cornmeal tends to be coarser than cornflour and is produced by grinding dry, raw corn grains. Besides cornbread, Native people also used cornmeal and hominy to make grits and alcoholic beverages, such as the Andean
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A slightly different variety, cooked in a simple baking dish, is associated with northern U.S. cuisine. The batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn
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Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating
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and is enjoyed by many people for its texture and aroma. Cornbread can be baked, fried, or (rarely) steamed. Steamed cornbread is mushy, chewier, and more like cornmeal
631:. While johnnycake often denotes this pancake-like cornbread, it is also used in a scattered sense as a more general term for cornbread, chiefly in the North.
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Gilmer, Robert A. (2015). Wallach, Jennifer Jensen (ed.). "Native
American Contributions to African American Foodways: Slavery, Colonialism, and Cuisine".
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Although Native people in the
Americas first cultivated corn, it was introduced in West Africa by European traders shortly after contact through the
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544:" in the American sense of the word) is occasionally baked in one large cake rather than as separate biscuits, this is called a "biscuit pone".
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farmers in the
Northeast and Midwest could grow wheat and rye, the heat and humidity of the South made European wheat wither and turn rancid.
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is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the
American South.
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366:. Cornbread crumbs are also used in some poultry stuffings or dressing as it is called; cornbread stuffing is particularly associated with
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Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a
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are sometimes used. Cornbread is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In
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being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as
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cuisine, particularly associated with the South and
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Teosinte was known in Rio Balsas (Mexico) valley from 9000 BP and was introduced in what is now the United States by the
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inside. It can be prepared with any method, but a skillet is most common as it allows for making the cornbread crispier.
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Burkette, Allison (Fall 2011). ""Stamped Indian": Finding History and Culture in Terms for American 'Cornbread'".
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in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions,
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Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama
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influence has spawned a hearty cornbread made with fresh or creamed corn kernels and
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comic strip, General Jubilation T Cornpone, was a mythical Civil War general from
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flour was more expensive. Cornbread, especially leftovers, can be eaten as a
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peppers and topped with shredded cheese. Cornbread is typically eaten with
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Collard sandwich with fried cornbread, collard greens, and fatback
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Pan-baked Southern-style cornbread, made with yellow cornmeal.
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The New Encyclopedia of Southern Culture: Vol. 7: Foodways
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in an oven, and then pouring a batter made from cornmeal,
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Unlike fried variants of cornbread, baked cornbread is a
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Wilson, C. R. (2007). "Cornbread". In J. T. Edge (ed.),
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known for his retreats and imputed cowardice. President
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Pages displaying short descriptions of redirect targets
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A primarily Southern dish consisting of cornbread with
890:(pp. 152–154). The University of North Carolina Press.
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Native American cuisine of the Southeastern Woodlands
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Pages displaying wikidata descriptions as a fallback
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Alongside other iterations of Native cornbread, the
1229:Lowery, Malinda Maynor; Wood, Sara (Spring 2015).
233:(a corn-based soup or drink) and grits or to make
1081:"The Real Reason Sugar Has No Place in Cornbread"
162:people of the Upper Midwest call baked cornbread
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1241:(1). University of North Carolina Press: 84–91.
1101:. Brookline, MA: America's Test Kitchen, 2004,
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807: – Italian porridge, usually of cornmeal
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517:, or cooking oil. Corn pones are a staple of
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990:"A People's History of Cornbread Stuffing"
813: – Type of cornbread – Balkan variant
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1462:History of California bread
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158:people in Arizona. The
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89:, Hot water cornbread,
1838:List of popcorn brands
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1145:The Passage of Power
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763:List of maize dishes
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260:Atlantic slave trade
121:Media: Cornbread
19:For other uses, see
1882:Sweet Corn Festival
876:. 1910. p. 70.
581:Hot water cornbread
110:Cookbook: Cornbread
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2077:Mămăligă în pături
1785:Maize streak virus
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2614:Maize dishes
2584:Quick breads
2529:Corn whiskey
2327:Corn fritter
2305:Fried dishes
2213:
2107:Suam na mais
2042:Creamed corn
2022:Corn pudding
2012:Corn chowder
1985:and porridge
1972:High-maltose
1945:Steep liquor
1900:Maize dishes
1886:
1868:
1775:Corn allergy
1515:
1503:
1491:
1479:
1431:Pullman loaf
1391:Graham bread
1370:
1346:Banana bread
1279:Indians.org
1238:
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1127:. Retrieved
1123:
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1016:. Retrieved
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918:. Retrieved
914:"Corn Bread"
908:
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740:Corn pudding
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368:Thanksgiving
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152:batter bread
131:
130:
25:
2494:Champurrado
2443:Maque choux
2418:Huitlacoche
2398:Corn relish
2388:Corn flakes
2366:Other foods
2352:Milho frito
2219:Corn cookie
2209:Chipa guasu
1925:Mielie-meal
1908:Ingredients
1864:Corn School
1859:Corn Palace
1817:By country
1747:Wet-milling
1510:Food portal
1446:Texas toast
1381:Cuban bread
1366:Bulkie roll
1331:Adobe bread
1129:November 7,
1018:November 4,
713:Food portal
635:Hushpuppies
613:Johnnycakes
607:wheat flour
590:Johnnycakes
500:Pone (food)
469:quick bread
413:drippings,
356:pinto beans
293:baking soda
136:quick bread
95:Hushpuppies
91:Johnnycakes
52:Quick bread
2578:Categories
2403:Corn sauce
2281:Spoonbread
2236:Johnnycake
1795:Production
1770:BBCH-scale
1725:Processing
1669:By origin
1581:Amylomaize
1411:Muffuletta
1401:Johnnycake
1186:(3): 321.
1158:0679405070
823:Spoonbread
653:and other
629:johnnycake
619:Johnnycake
592:on a plate
565:Ivy League
550:Li'l Abner
523:Mark Twain
515:shortening
446:buttermilk
376:pork rinds
289:buttermilk
268:Senegambia
138:made with
82:Variations
58:Created by
2649:Soul food
2539:Pinolillo
2534:Mazamorra
2519:Corn beer
2472:Beverages
2463:Succotash
2438:Maja maíz
2347:Hushpuppy
2317:Corn chip
2214:Cornbread
2163:Nacatamal
2032:Corn stew
2027:Corn soup
1808:Corn crib
1780:Corn smut
1762:Pathology
1658:Varieties
1574:Varieties
1396:Hushpuppy
1371:Cornbread
1263:145813061
944:: 17–29.
817:Soul food
752:Jiffy mix
663:jalapeños
647:hushpuppy
641:Hushpuppy
538:hoe cakes
511:margarine
494:Corn pone
370:turkeys.
344:breakfast
272:the Sahel
247:tortillas
235:cornflour
176:chestnuts
132:Cornbread
87:Corn pone
30:Cornbread
2559:Tesgüino
2524:Corn tea
2373:Alivenci
2357:Sorullos
2332:Corn nut
2322:Corn dog
2173:Pasteles
2102:Sagamite
2072:Mămăligă
2007:Cocoloși
1915:Cornmeal
1826:Tanzania
1386:Frybread
1255:26220215
901:Anasazis
783:Mămăligă
734:Corn dog
722:Ash cake
699:See also
554:Dogpatch
542:biscuits
392:molasses
388:jalapeño
348:barbecue
291:, eggs,
192:leavened
168:Cherokee
140:cornmeal
72:Cornmeal
2554:Tejuino
2458:Popcorn
2383:Conkies
2378:Binatog
2337:Cornick
2204:Cachapa
2168:Pamonha
2153:Hallaca
2148:Guanime
2126:Tamales
2092:Polenta
2087:Pashofa
2067:Kačamak
2037:Cou-cou
1852:Culture
1803:Biofuel
1678:Ecuador
1673:Bolivia
1648:Shoepeg
1631:MON 863
1626:MON 810
1426:Popover
1361:Biscuit
1351:Bannock
920:May 14,
805:Polenta
692:fatback
655:seafood
625:pancake
534:skillet
528:In the
384:Mexican
360:suppers
313:pudding
239:tamales
202:History
188:berries
160:Hidatsa
2549:Tejate
2499:Chicha
2453:Pinole
2428:Kuymak
2423:Kenkey
2413:Hominy
2291:Totopo
2266:Sloosh
2261:Pupusa
2158:Humita
2143:Binaki
2138:Tamale
2097:Pozole
1940:Starch
1891:(film)
1716:Stover
1711:Kernel
1638:Purple
1441:Sloosh
1406:Muffin
1261:
1253:
1164:
1156:
1105:
971:
854:
790:Mchadi
683:Lumbee
507:butter
434:muffin
396:butter
364:butter
283:Debate
252:chicha
245:, and
243:arepas
231:sofkee
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