Why is cornbread called cornbread

I created this recipe for our Thanksgiving Day meal. Some of my guests wanted biscuits, while others asked for corn muffins—and yes, I heard from the dinner-roll fan club also. We certainly don't need or want three types of bread on the dinner table, so I combined all three. Jamie and Bobby Deen, Food Network. Legend tells us that hoecakes received their name because they were cooked on the edge of a hoe clean, I hope propped against a campfire. Jamie Deen, well-known author and cook on the Food Network, shares his favorite recipe with us.

As I write this, the days are getting shorter, the nights cooler, and the trees are beginning to put on a dazzling display of color. Autumn is just around the corner. With Autumn, all thoughts turn to pumpkin—pumpkin bread, cookies, cake, and of course cornbread. Jaclyn CookingClassy has provided many great recipes for us and this one for pumpkin cornbread is also beautifully written and photographed.

Pumpkin puree makes the bread moist and tender. I wasn't looking for a savory cornbread recipe, but the photo of this cake made me completely stop in my tracks. This stunner is the perfect showcase for heirloom tomatoes. They aren't mandatory, but just look at the beautiful color contrast they provide.

If you don't care for fresh dill, you can certainly leave it out. I would suggest fresh thyme or perhaps a dash or two of dry not fresh oregano. The apotheosis of cornbread, the ultimate, glorified ideal; spoon bread, a steaming hot, feather-light dish of cornmeal mixed with butter, eggs, milk, and seasoning and lifted by the heat of the oven to a souffle of airiness. Stacey is the creator of SouthernBites, a cookbook author, and "true Southerner from a line of amazing cooks.

Rodric, I must have looked at that recipe times and never noticed that error. Thank you for pointing the omission out to me and I have fixed it. I always try to add some history or an interesting backstory to each of my articles.

I'm so glad that you stopped by today. I post every Monday and Tuesday, and the 1st of each month. In the instructions, I could not find where to add in the 1 cup of meal.

I don't want to assume anything. I figure it is better to ask. I think I want to try making them this Thanksgiving. By the way, I love your delve into the history of corn and cornbread. I will look for your book.

But how do you know about mines? Have you read it? I have one which you will truly love. It's done in a profound Christian way, rather like that of the Saints and has lots of back-up quotes.

It sits on my computer, as does my poetry book called Blossoms of The Heart. I need a secretary, Linda. Care to visit? Sweet chuckle. Thank you for your kind words. I can excel at many things. At this stage in my life, I feel that God wants me to inspire humans to be conscious of the inner life. Poetry is a quick and easy way for me to do this. Love you, my Sweet Carb Diva. My dear Manatita, actually I did write a book. If you look at my profile page you will find the details on how to buy it on Amazon.

You are an amazing author, and your words bring tears of happiness and joy. For some, even the mention of cornbread creates spontaneous exclamations and smiles of recognition followed by stories usually involving a family member. Most American families, regardless of background, have a recipe for cornbread. To me, those are the love letters of generations past that tell a defined story of who we are and speak to our culture in little ways.

If you are from the Appalachians, then you might tend to prepare your cornbread in a very old-fashioned manner with no leaveners, using simply ground corn, hot water and lard. The luxury of having butter, buttermilk, sugar, honey, baking powder or baking soda usually indicated that you had money.

Decoding a simple family cornbread recipe can tell the underlying story of where you come from. A post shared by chris scott chefchris on Nov 30, at pm PST. Since its introduction to Britain and Europe during the 17 th century, cornmeal has been used as a substitute for traditionally used grains in breads and steamed or baked puddings.

The meal was known to Europeans as maize. In the 17 th century the word corn referred to grains in general. American colonial recipes using cornmeal, known to the settlers as Indian meal, commonly used Indian in the title, such as Indian Bread , Indian Pudding or Indian Cake.

Sometimes both words were found in the same recipe. Cornbread or corn muffins became the common table bread. Interestingly, many cookbooks from the first half of the 19 th century do not contain recipes for cornbread. The Kentucky Housewife , compiled by Mrs. The closest recipe to a classic cornbread is Indian Muffins. Beat five eggs light, stir them into a quart of milk with a small handful of flour and a tea-spoonful of salt; then stir in as much fine Indian meal as will make a tolerably thick batter.

Having buttered some little scolloped muffin pans, place them in an oven that is moderately heated, put in each a small ladleful of the batter and bake them a nice brown; then take them from the pans, arrange them neatly in a plate, lay on the top of each a slice of firm butter, and eat them warm. Note that there is no sugar in this recipe. Although Mrs. Is cornbread served hot or cold? This simple recipe for delicious cornbread is easy enough for beginning cooks to make.

Serve it with some hot chili to warm everybody up on a cold winter's day. This bread is delicious right out of the oven served with some butter melting into each piece. Rueben Menero Pundit. Is corn bread good for you? They're super nutritious. Plus, you 'll just naturally eat fewer calories and shed excess weight.

This healthy recipe is vegetable-rich. This cornbread is free of oil, sugar, and cholesterol what you 'd find in many cornbread recipes , but full of classic, delicious cornbread flavor. Solutor Cutts Pundit. What is the history of cornbread? Although the Aztecs and Mayans were making corn tortillas and tamales long before we heated up our skillets, the Southern version of cornbread actually originated with the Native Americans.

Because, as any good farmer knows, corn was like gold in the South. Jaswinder Bargoo Pundit. What are pones? Sarah Dzheladze Pundit. What is Koosh Koosh food? Thick cereal-type dish that's a cajun breakfast specialty.

It's made by stirring boiling water into a mixture of yellow cornmeal, baking powder, salt and pepper, then turning the mixture into a skillet containing preheated lard or bacon fat. Julietta Redden Teacher.

How do you reheat cornbread? Open the oven and preheat to degrees Fahrenheit. Cover with aluminum foil or else the top will burn.

Set your timer minutes, place it on the oven.