How to make Cornbread...USA traditional recipe

Corn being a staple food of the USA (indigenous plant) many people eat and enjoy cornbread which is a quick bread (raised using baking powder). There are some variations of preparation depending on the location in the USA and what type of corn meal is being used. I want to relate the best recipe that I have come across.

Corn meal would be like in wheat a coarse atta, not a maida like the corn flour that one gets in Indian shops. It can be purchased with the germ or degerminated. The degerminated has a long shelf life but has had the germinating portion of the kernel removed. The type with the germ must be kept in the fridge or freezer as it goes rancid more quickly and has a better flavor. For those ladies in India who would like to make this, have the dukanwallah grind the dried corn kernels as coarse atta. Stone ground is the most highly prized grind in the USA. I am using the cornmeal with the germ and I am also showing use with fish.

Remember: 1 cup = 250 ml (not 200 ml) and all spoon measurements are flat not heaped.

1 cup cornmeal
1 cup flour (maida)
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/4 cup oil

Preheat oven to 400F. Mix flour, baking powder, salt and set aside. In another bowl scald cornmeal with 1/4 cup boiling water and let cool. Then add beaten egg. Add dry ingredients alternating with milk and oil. Stir just until smooth. (Don't beat or it will be heavy when cooked.) Pour into greased 8" by 8" pan. Bake 25 to 30 mins.

This is best eaten while hot with butter. Also good is orange marmalade or other jam, or honey, or molasses syrup in addition. The cornbread (if you have any left!) can be eaten for breakfast crumbled and with hot milk and sugar on top. If you want to jazz up the bread, add green chillies and cheese. Make it once plain and then get ideas.

Corn meal is also very good to coat fish for frying. Just take the fish filet and wet it and roll it in the cornmeal. You can put masala into the cornmeal ....however you like it.

Hope you enjoy!

 

Surekha:
Did you buy cornmeal or did you buy corn masa? The later is used in Mexican cooking to make a tortilla which you should have absolutely no problem doing. Its like chappati/roti making. The fresh tortillas are so much tastier than the ones made and prepackaged.

Please let me know any additions that you made to my cornbread recipe. I am sure you will love this bread once you have done it.

Tina

 

Nitha:
Its a little heavy but not like pumpernickel with is a yeast bread. I am a little picky on what cornmeal I use and I mail order and keep in the fridge and use from there. I buy from

Old Mill of Guilford all-natural grits, corn meals, flours and mixes

Their products are natural, traditional and very high quality.

Sometimes you can find the stone ground corn meal at Walmart different brand. Look for that.

A usual accompaniment to cornbread is bean dishes of many sorts: Mexican chilli, white bean, baked beans, black bean soup, etc. Today I had with a mixed bean crockpot soup.

 

Nitha:
Didn't use pintos but here is the recipe I used:

1 lb fennel chicken sausage sliced
1 can cannelini beans (white rajmah)
1 can chickpeas
1 can black beans
1 1/2 c frozen corn
1 1/2 c salsa (not picante) (any brand...the big bottle)
1 large green pepper chopped not too fine
1 large onion chopped not too fine
1 c water
1 teaspoon cumin

Drain and rinse the beans and put everything in a 4 qt crockpot. The water should fill it to halfway, adjust amount of water up or down. Cook on low for 5-6 hours.

This recipe although super easy ended up surprisingly tasty. This would be a nice recipe for a Sunday when you go out shopping and come home hungry.

Eat with corn bread and you can put small pieces in the juice to sop it up.