I know not many people like corn bread, but I love it. I could sit and eat the whole loaf at one time. At camp a few years ago when we were out on trail (Camping away from the main camp and cabins) we made corn bread and then put little bits on the ends of sticks and roasted them over the fire. It was so good. When my dad told me he was going to make chilly I decided to make cornbread. My mom, who doesn’t like cornbread really enjoyed it, if that makes you want to make it… probably not, but then you are just missing out.
Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the Americas. European settlers, especially those who resided in the southern English colonies, learned from natives (such as Cherokee, Chickasaw, Choctaw, and Creek) the original recipes and processes for corn dishes, and soon they created recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a "cornerstone" of Southern United States cuisine. Cornmeal is produced by grinding dry raw corn grains. A coarser meal made from corn is grits. Grits are produced by soaking raw corn grains in hot water containing lime (the alkaline salt), which loosens the grain hulls (bran). These are separated by washing and flotation in water, and the now softened slightly swelled grains are called hominy. Hominy, also is ground into masa harina for tamales and tortillas. This ancient Native American technology has been named nixtamalization. Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms including: high-rising, fluffy loaves or simply fried and as unleavened pone, corn fritters, and hoecakes
Lets Get Cookin'
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
Stir in egg, milk and vegetable oil until well combined. .
Pour batter into prepared pan
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Meêêêêê Momêêêê Dadêêêê Paulêêêêê
Would I make it again…
Yes, I will surely be making it again:-)
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.