Cornbread

In the south, fast. I only trust it to be good for two days.

The American slaves would have made cornbread with the same ingredients and with the same methods as anyone else. In fact, the kitchens of American slave-owners were staffed with slaves, and the same cornbread baked for the white family would have been distributed to slaves on the plantation (Cornbread originated with Native Americans. They were using ground corn for years and years before slaves arrived in the States. )

Yes indeed, the food originates from the indigenous people of North America. It is still eaten in the West Indies, Dominican Republic, Saint Croix, The Bahamas, Colombia, and Bermuda as well as in the U.S and Canada.

Among eating other things when they could, one standard thing they ate was hardtack, a common kind of cracker or hard biscuit. Often they would soak it in water and fry it to make a kind of hardtack pancake. Early in the war the South had the benefits of country cooking. Later on food became less plentiful because the men and farmers were off fighting and not helping to grow enough food crops.

Yes. Jiffy Cornbread Mix contains lard, which is rendered and clarified pork fat.

That will depend upon the recipe, but I would think it should be cooked within a day or two.

Too much salt or not enough sugar have cause a lot of cornbread to have bitter taste

if they had corn they did

Yes, applesauce is a healthy substitute for oil whenever you are baking. Just be sure to use an unsweetened applesauce.

No it's simple enough to make.... just make it when needed

Yes it can be frozen! Busy schedules and hectic lives don't afford us all the luxury of whipping it up when we get home from work, track practice, and band recitals! When you make a batch of cornbread mix make extra. Place it in your muffin tin and pop in the freezer. Once they are frozen pull them out place them in freezer bags n put them back in the freezer. When your ready to use them, take them from the freezer, grease your muffin tin, pop them into the tins and bake at 350 for approx. 20-25 min. It may take a little longer from the frozen state to bake so you can lower your heat a bit and increase your bake time approx 5 min. You can maybe get a shower, do a load of laundry, help with homework, or just relax for the time you saved with your frozen cornbread!

3 grams for 201 people 120 loaves

He is a boy off of the show the reawakening!He is very cute look the show up you might like it!!Its full of teen drama!!Cornbread is cute!!

the aboriginal people used wood and rubbed stones to make the fire and put the food over it

Yes, you can. However, it will make the dish very rich, and you may want to change it a bit. To have a more 'normal' cornbread, try adding 2/3 half and half and 1/3 water (equalling the same amount of milk the recipe asks for.) If you think it is too watery or too rich, you can change the proportion appropiately.

Yes, but use less.

Chances are, no. There's usually some kind of moisture-activated leavening (such as baking powder) in it. This means that when it comes in contact with liquid, it produces a gas, which causes the bread to rise and become fluffy while baking. Mixing it and letting it sit would deplete all the leavening, which would most likely result in a very flat and solid cornbread.

Depends on your country and state. Without this information, this question cannot be answered.

Bakeries will usually sell the best, freshest corn bread, as they specialise in baking specifically for the customer, while stores just mass produce their products for hundreds of people, rather than suiting the customers exact desires.

It can be found in very limited Wal Mart's. My local Wal Mart no longer carries it, but did find that a couple of stores in the Raleigh, NC area still carry it. Also, found a larger size at Sam's Club in Fayetteville, NC.

Yes.

Confederates ate it during the Civil War.

It is made up of primarily cornmeal, milk, and flour.

I am trying to look up more on the history though.

And I think they made it theirselves.

off the show(yes). in real life no. i dont know why they had to kill cornbread off the show, if you ask me cornbread was the show. all the kids in my neighborhood is a stone cold cornbread fan, and now half of them say they don't wanna see the show anymore, and as for me...well with cornbread and chris gone and all of these new commers naw i'm done with the show also. now i know chris is doing his own thing but those two guys had chemistry on the t.v. screen. oh congradulations chris...but i still think the reawakening was your place.

Basic yeast bread usually just requires flour, yeast, salt, and water. There are many variations and types of breads. Specialty breads for festive occasions, such as Challah, Anise Bread, Cinnamon or Pecan Rolls usually include eggs in their ingredients. For Quick Breads and Muffins, eggs are usually included.

Cornbread can be reheated wrapped in a damp cloth and microwaved for 10 to 30 seconds, depending on the amount being reheated. A more common method may be to slice and butter the cornbread then toast it under the broiler or in a toaster oven.

Cornbread Recipe....homemade!

Ingredients

1 cup Yellow Cornmeal

1 cup All-Purpose Flour

1/4 cup Sugar

1-1/2 teaspoon Baking Soda

1/2 teaspoon Salt

2 large Eggs

1-1/4 cup Buttermilk

1/2 stick unsalted Butter, melted and cooled

Preheat oven to 425 degrees F. Grease 9 by 13 baking pan (or medium size cast iron skillet if available) generously. In a medium size bowl, whisk together the cornmeal, sugar, flour, baking soda and salt. In a small bowl, mix eggs, buttermilk and butter. Combine buttermilk mix with the cornmeal mix. Stir until combined. Heat pan (skillet) 3-5 minutes (longer for cast iron...about 10 minutes) then add batter. Bake 25 minutes or until golden brown around the edges and on top. Insert a toothpick in the center, if it comes out clean, it is done. If not, it means the center is not done and you need to cut the oven down and continue to bake until the toothpick does come out clean. Once done, let cool before removing from pan. Slice and add extra butter if desired. Serve warm and enjoy!

OR JUST BUY JIFFY

Maize was the staple food of the Mayan people. It was consumed in many ways: in liquid form, as posole or atole, as a gruel, and as breadstuff, in tortillas and tamales. Meat sources include: turkey, iguana, armadillo, tapir, money and manitee. Honey and cacao were also eaten.