Corn bread : Cornbread is any bread containing semolina de corn, popular in the Food amérindienne (*) ainsi que dans le sud des United States of America (in English : corn bead), Albanian, Greek, Portuguese and also in the turkish cuisine. They are generally leavened with baking powder.
History : Les Amérindiens (*) utilisaient le maïs ground as food depuis des milliers d’années avant l’arrivée des Européens dans le New Monde. Les colons européens, en Private ceux qui résidaient dans les colonies anglaises du sud, have appris les recipes. et les procédés models pour les plats de corn du Cherokee, Chickasaw, Choctaw et Creek, et bientôt ils ont conçu des recipes. to utiliser la semolina de corn in breads similar to those made from cereals available in Europe. THE bread de corn has been called the “cornerstone” of southern cuisine United States of America. The semolina de corn is produced in grinding some grains de corn raw dry and a meal ? coarse (à comparer à la farine) à basis de maïs est au groats. The groats is patented en trempant les grains de maïs raw inwater hot containingcalcium hydroxide (a salt alkaline), which detaches the shells de grains (are) and increases the nutritional value du patented (by increasing the niacin available and amino acids available). These are separated by washing and flotation in water, and the grains lightly swollen now softened are called hominy.
Hominy, pozole in Mexican Spanish, is also ground in dough flour for arepas, Tamales et tortillas. This Ancient technologie amérindienne (*) a été nommée nixtamalization. Besides cornbread, Native Americans used cornbread corn to help de numerous other Creations, des grits hominy familiar to alcoholic beverages (as the chicha andine). Le pain de maïs était popular pendant la guerre de Sécession (**) parce qu’il était très good marché et pouvait être fabriqué sous de nombreuses forms different – breads soft or simply frits (below forms de bread without leaven, beignets de corn, cakes , cream, etc.).
(*) Les Amérindiens, Indiens d’Amérique, Indiens, Autochtones ou encore membres des Premières Countries, aborigènes, natifs américains ou Autochtones américains, sont les inhabitants de l’Amérique qui étaient présents avant la colonisation européenne et leurs descendants.
(**) La guerre de Sécession ou guerre civile américaine est une guerre civile survenue entre 1861 et 1865 et opposant les États-Unis d’Amérique, dirigés par Abraham Lincoln, et les États confédérés d’Amérique, dirigés par Jefferson Davis et rassemblant onze États du Sud qui avaient does sécession des États-Unis d’Amérique.
Types of bread corn : Cornbread is a product popular dans la cuisine du Sud, apprécié par de nombreuses people for his texture et are aroma. Le pain de maïs peut être cuit au oven, free or (rarely) steam cooked.
Cornbread steam cooked is pasty, soft and looks more like pudding , semolina de corn than what most consider cornbread traditional. Cornbread can also be cooked in cakes de corn.
Le pain de maïs est un pain running dans la cuisine des United States of America, particularly associated with the south and southwest, in addition to being a food the base traditional for populations where wheat flour is more expensive.
Cornbread, especially restes, perhaps consommé au Breakfast. It is also widely consumed with barbecue and the chili con carne. In some parties du sud et du sud-ouest des United States of America, cornbread, accompanied by pinto beans, is a meal common for many people. It's always a flat byflawless common for many suppers, often served with some butter. The breadcrumbs cornbread is also used in some farces de volaille ; The farce cornbread is particularly associated with turkeys de Thanksgiving.
- To United States of America, northern and southern cornbreads are different because they generally use different types de semolina de corn et various quantities de sucre andeggs. Le pain de maïs du sud a été traditionnellement fait avec peu ou in your de sucre and smaller amounts of all-purpose flour (or no flour), northern cornbread being more sugar and more like a cake. Southern cornbread traditionally used semolina corn White and buttermilk. Other ingredients such as rinds de porc are sometimes used. Cornbread is sometimes crumbled and served with milk cold or clabber (buttermilk in English), similar to flakes de cereals cold. To Texas, l’influence mexicaine a donné birth à un pain de maïs copious made of grains de corn fresh or creamy and jalapeño peppers et garnished de grated cheese.
Cornbread is usually consommé with some treacle in the southern states and with butter and honey in the northern states of America.
Fried or baked cornbread stove (often simplified to cornbread or bread stove) Is a food the base traditional in the regions rural of the United States, particularly in the South. This involves chauffer la fat de bacon, lard or all for another edible oil into a stove en source thick et carefully seasoned in a four, then pour a dough made of semolina de corn,œuf and milk directly in the fat hot. The mixed is handed over to four pour cuire en un large cake friable and sometimes very wet with a crust crunchy. Ce pain a inspired to be dense and is usually served as flawless rather than as bread served as flat ordinary. In addition to the process of stove, such cornbread can also be prepared in sticks, Muffins ou pains. - A slightly different variety, cooked in a flat de baking simple , est associée à la cuisine du nord des United States of America. La pâte pour le pain de maïs de style nordique est très similaire et parfois interchangeable avec celle d’un muffin corn. A recipe contemporary cornbread typical from the north of United States of America contains half of the wheat flour, half of the semolina de corn, milk or buttermilk, eggs, yeast, salt and generally sucre, which gives a loaf a little more light and and more sugar that the version traditional from South.
In contrary aux variantes fries cornbread, cornbread cooked in four is a bread efficient qui dépend d’une matrice protein based onœuf for its structure (although the addition of wheat flour add some gluten to increase its cohesion). The process of baking gelatinizes thestarch in the semolina de corn, mais laisse encore souvent un peu d’amidon major to donner au produit fini un caractère sandy distinctive who is not typical des pains fabriqués à leave others grains de cereals. - Pain Cracklin : Un plat mainly du sud composé de pain de maïs avec des scratch de porc inside. It can be prepared with any method, but one stove est la plus courante car elle allows de return le pain de maïs plus crisp.
- Maïs Pone : Le corn pone (parfois appelé " Indian pone ") est un type of bread from corn made from a dough de semolina de corn thick et malleable (which is generally without eggs and without milk) and cooked in a type specific de stove en fer on fire open (comme le ferait un pionnier), en utilisant principalement de la fat de bacon, but later, butter, margarine, shortening or oil de baking. Les corn pones sont un food de base de la cuisine du sud des États-Unis d’Amérique et ont été discutés ou référencés par de nombreux écrivains américains, dont l’écrivain et humoriste Mark Twain (1835-1910).
In the Appalaches, semolina de corn cooked in a pan round in iron, or in a cake mold of any forms, est toujours appelé « pone » de pain de maïs (par opposition aux « gâteaux à la houe* en anglais hoecake, car les crêpes étaient cuites sur la lame d’une houe », le spa pour le pain de maïs free in the manner of pancakes) ; and when the cookie dough (c’est-à-dire, " biscuits " au direction américain du terme) est parfois cuite dans un large cake rather than in the form of his biscuits separated, we speak of "biscuit pone".
Le terme « corn pone » est parfois utilisé de manière dérogatoire pour désigner quelqu’un qui possède certaines particularités rurales et immense sophistiquées (« c’est un corn pone »), ou comme adjective pour décrire des caractéristiques rurales, folkloriques ou « hick » particulières (par example, « maïs pone » pour humour). Ce terme péjoratif s’adresse souvent aux personnes des zones rural of the South and Midwest United States of America. Un personnage de la bande dessinée Lil ‘Abner, General Jubilation T Cornpone, était un général mythique de la guerre civile de Dogpatch known pour ses fuites et sa lâcheté. Les membres du personnel du président John F. Kennedy, qui étaient pour la plupart des élites de la Northeastern Ivy League, se moquaient ouvertement du vice-président texan Lyndon B. Les modèles de discours ruraux de Johnson, se référant à Johnson derrière son dos comme « Oncle Cornpone » ou « Rufus Cornpone ».
- The water hot cornbread: Baked on a stove, a method of frying consists à exceptionally fresh another looking amount de dough liquid based onwater boiling and cornmeal lifting quick (cornmeal with baking soda Or another baking powder added) in a pan ofoil hot, and leave the crust to become amulet et crunchy while the center de la pâte cuit en une crumb of bread pasty. These Bread rolls fried (3-4 cm in diameter) are mous and very rich. Parfois, pour ensure la consistency du pain, une looking amount de wheat flour is added to the dough. This type American cornbread is often called " water hot " (hot water) or "scalded cornbread" and is unique south of United States of America.
- Johnnycakes : It is paid a dough similar to that of semolina de corn free , stove, but slightly more slim, in the fat hot on a hotplate or an stove produces a bread similar to crepes. called a johnnycake. This type cornbread is widespread in New England, especially in the Rhode Island, as well as in the American Midwest and southern United States of America. This is reminiscent of the term hoecake*, used in the southern United States to designate pancakes cornbread fries, which can be traced back to stories of some people on the border making cook some cakes of cornbread on the blade of a hoe* (hoe in English).
- hushpuppies : An dough made of buttermilk ? thick who is fried rather than pan-fried, form the hushpuppy, an flawless current from fishn free and others sea food in the south. THE recipes. de hushpuppy varient d’un État à l’autre, certaines including theseasoning withonion, the onions chopped, the beer or the jalapeño peppers. Well free, hushpuppy will be wet and yellow or white inside, while crisp and brown doré clear to medium-dark outdoors.
(*) Hoe: Fairly bladed pickaxe large which we use for hoeing
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Some cornbread preparations:
