Cornbread
Cornbread
Cornbread (/ˈkɔːrnˌbrɛd/) is a type of bread made from cornmeal, which is ground from dried maize (corn). The term "cornbread" is derived from the combination of "corn," from the Old English corn, which referred to any small, hard particles or grains, and "bread," from the Old English brēad, meaning a piece of food made from a mass of dough or batter.
Ingredients
The basic ingredients of cornbread are cornmeal, water or milk, and leavening agents. Some recipes may also include eggs, salt, sugar, and fat such as butter or oil. Variations of cornbread can include additional ingredients such as cheese, onion, pepper, and herbs.
Varieties
There are many varieties of cornbread, including corn pone, hushpuppies, johnnycake, and hoecake. These varieties differ in their ingredients, preparation methods, and regional origins.
History
Cornbread has a long history in the United States, particularly in the South and Appalachia. It was a staple food for Native Americans and early European settlers, who used locally grown corn as a primary food source.
Health Benefits
Cornbread is a good source of carbohydrates and provides some protein, vitamin Bs, iron, and fiber. However, it can be high in calories and fat, especially if made with large amounts of sugar or fat.
Cultural Significance
Cornbread has significant cultural importance in the United States, particularly in the South. It is often associated with soul food and is a traditional dish for holidays such as Thanksgiving.
External links
- Medical encyclopedia article on Cornbread
- Wikipedia's article - Cornbread
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