corn bred

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corn bred

Cornbread ( English cornbread is) one with corn flour made pastries , which especially in the southern states of the United States is widespread.

use

Pan-fried cornbread
Georgian mshadi

Corn bread is especially popular as a side dish to traditional turkey meals on Thanksgiving . It has a long tradition and was already prepared by the indigenous people of North America . Because corn flour was cheaper than wheat flour , corn bread was more of a staple food than wheat bread in the southern states .

preparation

Since it is not possible to make loaves of bread from maize flour, as is common with bread grains (wheat, rye , spelled ), the dough must either be rolled out as flatbread or made more bakeable by adding wheat flour . In addition to corn and wheat flour, the product can also contain sugar, butter, milk and eggs. Corn bread is usually loosened with baking soda and can be baked , fried , deep-fried, or steamed .

variants

Cornbread is made in many varieties: Corn Pone (pan-fried, mentioned by Mark Twain ), Johnnycakes (originally: Shawnee Cakes ) or Hushpuppys (fried balls). The variants in the southern and northern states of the USA differ: while in the southern states less or no sugar and less or no wheat flour are used, the population in the northern states prefers the sweeter, cake-like preparation. In Georgian cuisine there is corn bread under the name Mschadi . Corn bread, known there as “Mısır Ekmeği”, is also prepared in Turkish cuisine. The Sopa paraguaya is mainly, cheese, fat, eggs, butter and milk made from corn flour.

literature

  • Henriette Davidis : Practical cookbook for Germans in America. Brumder, Milwaukee 1897, page 313. (Reprint in 2014 of the original edition from 1879 by Kochbuch-Verlag Access, Bremen, ISBN 978-3-94-435039-4 )

Web links

Commons : Cornbread  - collection of images, videos and audio files

Individual evidence

  1. ^ Corn bread . Indians.org. Retrieved November 13, 2014.
  2. ^ Mark Twain: Corn-pone Opinions , accessed November 13, 2014.