Cornbread recipe
Smear some butter all over a 23cm cake tin or cornbread recipe frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened. Meanwhile tip all the dry ingredients into a large mixing bowl.
Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter. Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean.
Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. On this Wikipedia the language links are at the top of the page across from the article title.
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. Europeans arrived in the New World. Although Native people in the Americas first cultivated corn, it was introduced in West Africa by European traders shortly after contact through the Atlantic slave trade, and quickly became a major staple in African cooking. In its earliest developments in the American colonies, cornbread was a simple combination of ground cornmeal and water that was then stirred together and baked over an open fire or in a hearth. At this point in its history, cornbread’s role in Southern cuisine emerged out of necessity.
Cornbread is a popular item in Southern cooking and is enjoyed by many people for its texture and aroma. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes. Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive.
Cornbread, especially leftovers, can be eaten as a breakfast. In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread traditionally used white cornmeal and buttermilk. Pan-baked Southern-style cornbread, made with yellow cornmeal. United States, especially in the South. A slightly different variety, cooked in a simple baking dish, is associated with northern U. The batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin.
A primarily Southern dish consisting of cornbread with pork cracklings inside. It can be prepared with any method but a skillet is most common as it allows for making the cornbread crispier. This pejorative term often is directed at persons from rural areas of the Southern and Midwestern United States. Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake.
