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.

Yes. Just make sure they are finely ground bread crumbs.

My hot water cornbread never turns out the way that my mom, aunts and other relatives cook it, but my wife and son love it just the same. I use regular cornmeal, a teaspoon of salt, and about a 2 teaspoonsn of sugar. I mix all these dry ingredients together and in the meantime I boil some water. (It has to be boiling water) My great grandmother used to say that the boiling water pre-cooks the cornmeal before you fry it. You pour the boiling water into the ingredients and stir it up. I always add just a little bit of hot oil or bacon drippings. Do not put too much water or it will be soupy. You shape the mixture into balls use that big spoon that's bigger than your regular spoons but not nearly as big as the serving spoons and put them in your hot frying pan that has been preheated with oil. Some people deep fry them and some just pan fry them. I'm sorry I don't have exact measurements for the ingredients, but once you make them the first time, you'll know how much to use the next time. Generally it's about 2cups corn meal to 1 and 3/4 cups boiling water.

They will improve as you continue to make them each time.

I'm sure there are many other ways to make it, but I do it this way and it's good.

PS you can also add other ingredients such as Jalapenos, bacon, ham, cheese, onions, etc... be creative and enjoy.

For one egg: 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water

The pioneers wouldn't have had access to cornmeal from a grocery store, so they would have first had to plant and grow the corn. The corn would have been harvested and allowed to dry before grinding it into cornmeal. All that took place before making the cornbread could begin. Their cornbread would most likely be a mixture of ground corn (cornmeal), water or milk, a little salt and a bit of fat. It would have been cooked in a Dutch oven or a spider, a three-footed pot, in the fireplace.

pan de choclo

Depends on if you used dairy products in the recipe. If you used milk or cheese...I would say refrigerate it just to be safe. :)

The answer depends on one's idea of what a "healthy" food might be. Too many commercial mixes include artificial flavors and preservatives as well as significantly generous amounts of sugar and salt in a variety of forms. The sure way to have healthy cornbread would be to avoid packaged mixes and make your cornbread from a simple recipe incorporating whole grains, healthy oils and minimal sugar and salt.

It can normally last about three days after that,it is best to discard right away.

This is generally due to the ingredients that consist of the dressing.

This can be frozen for about 2 weeks. If you put it in an air tight container it will help with keeping out freezer burn. Make sure to cook this dressing soon after you thaw it out.

Just to clarify (because previous answer was incorrect): You do not use CORNMEAL to thicken with. You use CORNFLOUR.

If you do not have cornmeal then you can substitute POLENTA, which is nothing more than a coarser-ground cornmeal, more or less. You can stick it in a blender or food processor to make it more finely-ground if you wish but it isn't necessary. It really depends on what you're using it for.

No. Early Native Americans did. What you ask shows a stereo typing and is a form of discrimination.

If you are talking about uncooked ears of corn that were left out of the refrigerator overnight, some of the sugars have probably changed to starches so it won't be so sweet. But it should be OK to cook up and eat.

If you are talking about cooked corn that someone forgot to put away, the answer is "No. You should not eat cooked corn left out overnight."

Recipes for Cornbread Dressing can be found on Allrecipes, Food, Myrecipes, Askville, and Deepsouthdish. There are many different variations for this recipe so choose the one you would like the best.

I could not find the Cinch Corn Bread mix in any store near me I have been ordering by mail for the last couple of years with no problems. You can obtain an order form at gilstermarylee.com click on (hard 2 find) they will not accept any payment except caishers check.

they can eat everything that is halal and not pork, ham, or any pig

No, cornbread is a bread or grain product. The corn used to make cornbread is dried and ground into flour, with nutritional properties quite different from the immature, moist "corn" eaten as a vegetable.