SHEILA O'CONNORCooking| Ocala Star-Banner
Cornbread is probably one of America's oldest foods. American Indians learned early on to dry or roast corn and grind it into a meal for making bread, cakes and porridge. Cornmeal, introduced to the first settlers by the American Indians, was precious, as it helped those colonists survive the harsh first years.
Before long, the colonists were copying or creating uniquely American dishes made from cornmeal. Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake. Because cornbread traveled well, some began calling it journey cake, which evolved into the name Johnny cake. But whatever it was called, it was all cornbread. During the early colonial days, cornbread became a staple of American cooking that has lasted even to this day.
Modern cornbread is made much the same way it has always been, although there are more variations than one can count. Ask 10 different cooks their recipe for cornbread and you will get 10 different versions! North of the Mason-Dixon Line, sugar and flour are often added to yellow cornmeal. In the South, white cornmeal is preferred, and while some flour may be used, sugar is hardly ever added.
Nowadays, all sorts of ingredients are added to good old homey cornbread to make it sophisticated. Various cheeses, peppers and vegetables are commonly found as ingredients in modern cornbread adaptations.
Although cornbread is easy to make from scratch, even I, who tend to shun prepackaged mixes, will occasionally use a cornbread mix. There are several good ones on the market that contain no additives, just the basic ingredients. Be sure to read the ingredients list on the package.
Because of the vast differences found in cornbread recipes, it is hard to judge whether this food is nutritious or not. Obviously, breads made with lard or bacon fat will be outside the bounds of many people's diets; recipes using skimm milk and eggs whites will fit most anyone's regimen, and there are all the others in between. You will have to make an educated personal decision as to your choice's nutritional benefits, or lack thereof.
Here are some tips when making cornbread:
Cast-iron skillets, muffin tins or corn-stick molds are the preferred type of baking pans. Cast iron just seems to produce better cornbread.
For crusty cornbread, make sure there is a generous layer of shortening or oil in the baking pan.
For crispier cornbread, sprinkle a little cornmeal into the hot, greased pan before adding the batter.
In a pinch, a tablespoon of mayonnaise may be substituted for each egg in the recipe
For a change of pace, fry the cornbread batter like pancakes instead of baking it.
If you have leftover cornbread, wrap it well in aluminum foil and refrigerate it. To reheat it: Sprinkle a little water on the bread, re-wrap it loosely in the foil and bake it for 7 to 8 minutes in a preheated 400-degree oven.
BASIC SOUTHERN
CORNBREAD
Makes a 9-inch loaf
Containing no flour or sweetening, plus the fact that buttermilk is used, this delicious cornbread recipe is about as traditionally Southern as you can get.
1 tablespoon shortening
1 cup cornmeal, preferably white and stoneground
1 teaspoon salt
teaspoon baking soda
1 egg
1 cup buttermilk
Preheat oven to 450 degrees. Melt the shortening in a 9-inch cast-iron skillet, or less preferably a 9-inch regular cake pan, in the heating oven.
In a medium bowl, stir together the cornmeal, salt and baking soda. Add the egg and buttermilk and mix well.
Remove the skillet from the oven and immediately pour the batter into it, stirring the melted shortening into the batter.
Bake for 30 to 40 minutes or until the cornbread is browned.
Makes a 9-inch loaf
If you like your cornbread on the sweet side, this is the recipe for you!
1 cup all-purpose flour
1 cup cornmeal, preferably yellow
cup white sugar
1 teaspoon salt
3¶ teaspoons baking powder
1 egg
1 cup milk
cup vegetable oil
Preheat oven to 400 degrees. Grease a 9-inch cast-iron skillet or round cake pan.
In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk and vegetable oil until well combined.
Pour the batter into the prepared skillet.
Bake 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Makes 6 servings
Nontraditional, but absolutely yummy, moist cornbread with a South-of the-Border flair!
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
(4 ounce) can chopped green chile peppers, drained
cup shredded Monterey Jack cheese
cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal, white could be substituted
4 teaspoons baking powder
teaspoon salt
Preheat oven to 300 degrees. Lightly grease a 9x13-inch baking dish.
In a large bowl, beat together the butter and sugar. Beat in the eggs one at a time. Blend in the corn, chilies and the cheeses.
In a separate bowl, stir together the flour, cornmeal, baking powder and salt.
Add the flour mixture to corn mixture and stir until smooth.
Pour the batter into the pan.
Bake for 1 hour, until a toothpick inserted into center of the pan comes out clean.
E-mail Sheila O'Connor at sheocon@earthlink.net.
Various cheeses, peppers and vegetables are commonly found as ingredients in modern cornbread adaptations.
