Cornbread bowl

You can vary this cornbread recipe by adding other ingredients. We’ve made some cornbread with jalapeno peppers, others with cheese. 9in square baking pan cornbread bowl melted butter.

In a large bowl, combine all the ingredients together except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. Stir to combine thoroughly, then pour into the prepared baking pan. Bake for about 20 minutes in the top of the oven. Alternatively, you can bake these in a muffin tray lined with paper cases. The cornbread is ready when it has a golden colour and is springy to the touch.

Allow to cool slightly before cutting. The BBC is not responsible for the content of external sites. Read about our approach to external linking. A star rating of 0 out of 5. Enjoy these moreish spring onion and feta cornbread scones warm with a spicy chipotle butter.

Try a twist on cornbread with the classic American combination of bacon and maple syrup. A star rating of 5 out of 5. Pair these moreish cheesy onion-seed-speckled muffins with your favourite bowl of soup for dunking. They’re perfect served with a creamy carrot soup. Enjoy our cornbread stuffing at a Thanksgiving banquet or alongside a special Sunday roast.

Try our festive take on American cornbread, with bacon, pecans, apricots and cranberries to pack in the flavour. A star rating of 4 out of 5. Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. Try this Mexican-inspired chilli with cornbread topping.

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. While johnnycake often denotes this pancake-like cornbread, it is also used in a scattered sense as a more general term for cornbread, chiefly in the North. A thicker buttermilk-based batter that is deep-fried rather than pan-fried forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeños.