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Corn bread 💝
We all have the native Americans to thank for corn bread . it's humble beginnings can be traced back to the Indians that European settlers came in contact with when the first arrived in America. However it stands to a reason that the Native American have been making corn bread long before that.
The Indians used corn ground into meal and flour for years in their cooking corn was
A major food source so they were very creative in its usage.
Because the white settlers were dependent on the natural resources,they too, adopted the practice of making corn bread . A surge in popularity around Civil war time was inevitable as corn were easy to make.
Because there were special varieties of corn grown throughout North America, the corn bread differed by region. In the southwest areas, blue corn was popular. The northern regions favored the yellow corn and the South had white corn .in addition, the preparations in making corn bread differed too.
In the beginning, when a lot of suppliers were scarce, the Indians made corn bread from a simple mixture of water, salt and cornmeal. The recipe graduated to using variety of sweetner products like sugar, honey or molasses for northern corn bread. The south tended to steer clear of the sweetened corn bread and flavored using fat from bacon or lard.
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Because of some of the natural components in the corn,there is no need use yeast to get the corn bread to rise, this property makes it one of America's favorite quick breads.these days, you can still make corn bread from scratch. However, there are a number of varieties of corn bread mixes available these days from your local grocery store. Corn bread, once a major part of diet, is now a southern accompanying favorite to almost any meal
** Hats with Scarf Hand-Warmers**
Our recipe for today is: corn bread
The ingrediens
6 Tbsp unsalted butter, melted
1 cup cornmeal
3/4 cup of flour
1 Tbsp sugar
1 1/2 TSP baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs beaten
1 1/2 cups buttermilk.
1 TSP molasses .
Directions :
Prehat the oven to 425F .lightly grease an 8 inch baking dish
In a large bowl,mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spot. Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the Middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the corn bread from the oven and let it cool for 10 minutes before serving.
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Corn bread 💝
We all have the native Americans to thank for corn bread . it's humble beginnings can be traced back to the Indians that European settlers came in contact with when the first arrived in America. However it stands to a reason that the Native American have been making corn bread long before that.
The Indians used corn ground into meal and flour for years in their cooking corn was
A major food source so they were very creative in its usage.
Because the white settlers were dependent on the natural resources,they too, adopted the practice of making corn bread . A surge in popularity around Civil war time was inevitable as corn were easy to make.
Because there were special varieties of corn grown throughout North America, the corn bread differed by region. In the southwest areas, blue corn was popular. The northern regions favored the yellow corn and the South had white corn .in addition, the preparations in making corn bread differed too.
In the beginning, when a lot of suppliers were scarce, the Indians made corn bread from a simple mixture of water, salt and cornmeal. The recipe graduated to using variety of sweetner products like sugar, honey or molasses for northern corn bread. The south tended to steer clear of the sweetened corn bread and flavored using fat from bacon or lard.
Hips & Curves Full Figure Lingerie, Apparel, Costumes, Hosiery and Accessories
Because of some of the natural components in the corn,there is no need use yeast to get the corn bread to rise, this property makes it one of America's favorite quick breads.these days, you can still make corn bread from scratch. However, there are a number of varieties of corn bread mixes available these days from your local grocery store. Corn bread, once a major part of diet, is now a southern accompanying favorite to almost any meal
** Hats with Scarf Hand-Warmers**
Our recipe for today is: corn bread
The ingrediens
6 Tbsp unsalted butter, melted
1 cup cornmeal
3/4 cup of flour
1 Tbsp sugar
1 1/2 TSP baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs beaten
1 1/2 cups buttermilk.
1 TSP molasses .
Directions :
Prehat the oven to 425F .lightly grease an 8 inch baking dish
In a large bowl,mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spot. Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the Middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the corn bread from the oven and let it cool for 10 minutes before serving.
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