Here for you is a wonderful recipe on how to make corn bread , that really delicious bread made with cornmeal and is leavened by baking powder not yeast that most other breads
So when I came across this recipe video tutorial brought to you by Todd from Todd’s kitchen on YouTube I thought is was a great one to share with you all as it is easy to watch and is a great basic corn bread recipe , thanks for sharing this recipe with us
I have eaten corn bread on visiting America but have never made it although it is popular to make so I wanted to share this fantastic recipe on to you and also find out more about corn bread so I looked it up on the internet and came across this article by Joyce M. White on atasteofhistory website called Cornbread: The Evolution of a Recipe, so here is an excerpt about corn bread
The native American grain corn, also known as maize or Indian Corn, has been consumed by Americans (and subsequently people all over the world) since the time of discovery of the New World, and, of course, for centuries before that by the indigenous populations of all of the Americas. Cornbread is a great recipe to track through the past few centuries because it was so prolific a crop in America that it was consumed across class, race, and regional lines. Corn lends itself to change very easily and therefore variations of cornbread recipes through time, in regards to types of ingredients and technological advances, have enabled it to keep its important place in American cuisine.
The most basic cornbread recipe was made using cornmeal, water, cooking fat, and possibly salt. Native Americans may
have also added other ingredients to make a more substantial and nutritious cake such as sunflower seeds, nuts and berries. Native Americans would fry the cakes on hot rocks or in an iron skillet (after contact with Europeans). Settlers commonly called this type of
cornbread, “Hoe Cake,” because they could be baked on a garden hoe held or wedged up against an open fire. These small individual cakes were cooked and eaten with soups or stews.
American home cooks eventually started adding additional ingredients as wealth increased and additional products became easier to acquirer such as yeast, butter, eggs, milk, buttermilk, sugar and molasses. These additional ingredients transformed the dense plain hoe-cake into a lighter and sweeter cornmeal cake.
Eventually, by the 1840s the first wave of chemical leavenings such as pearlash (potassium carbonate) or saleratus (potassium bicarbonate) were in relative common usage in American kitchens. By the middle of the 19th century, these chemicals, which could be bitter in taste, were replaced with baking soda (sodium bicarbonate). By the third quarter of the 19th century, yeast powders (baking soda and cream of tartar sold together but in separate containers with instructions on how to mix), now sold already mixed as baking powder, also emerged. Cornbread recipes using these chemicals were offered alongside traditional ones using yeast.
In addition, wheat flour was added to lighten the taste and density of traditional corn breads made with just cornmeal. Similarly, as sugar became more affordable and accessible it became a regular ingredient in the recipe. Although, traditional cornbread was not sweet at all in the south, regional preferences for sweetness in the recipe did develop. For example, in the north, molasses was added as early as the beginning of the 19th century. As a result of the growing taste for sugar in cornbread, most American cornbread recipes of the 21st century are sweet.
I found this really interesting to read this about corn bread , there is on the website more information about corn bread and a some recipes to try out using cornmeal please use the next page link below to see more
To check out Todd’s version of this wonderful traditional recipe here below is a list of the ingredients you will need plus the wonderful video tutorial to watch , I certainly will be giving this recipe a go for my Halloween party
Ingredients:
1 cup plain flour
3 1/2 tsp baking powder
1 tsp salt
1 cup cornmeal (polenta)
1/4 cup caster sugar
1 cup milk
1/4 cup vegetable oil
1 egg
