Cornbread

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.

It is cheap, easy to make, and tasty! Also -- according to dentists -- (popped) popcorn is even good for your teeth.

yes well dont litsen to these cause anyone can come on here and writh stuff search how many probes can be sent to the moon my 6 year old sister did that she doesnt know nothing about the moon k so take my advice :_)

you can make it moist by adding 1/4 cup of majonaise and a little sweeter by also adding 3 tablespoons of sugar. I use this all the time when I make Jiffy Mix corn muffins. They do not crumble as much.

Corn bread is a generic name for any quick bread made from corn meal and leavened by baking soda. There are many variations of cornbread, some more dense and "cakey" and others more bread-like.

All things in moderation. Don't overdo cornbread. It could cause you to gain. Limit your servings of grain products. Eat lots of green, red, yellow vegetables. Limit meats and use only a little dairy. To lose cut your food intake to about half of what you have normally been eating.

Johnny cake is cornbread. According to Alton Brown's show, "fiesting on waves" it actually comes from the word "Journey Cake." People would bring cornbread on long journies, hence the name. Johnny and Journey sound similar with a heavy Caribbean accent.

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Cornbread in itself is not particularly fattening. Like any other bread, grain product or carbohydrate, it needs to be eaten in moderation in a healthful diet. In a plant-based diet, cornbread can be a delicious and healthful accompaniment to greens, many sorts of beans, lentils and other vegetables.

If there are no grains in the corn bread it would technical not be considered leavened (chametz). However, there is an ashkenazic rabbinical injunction forbidding eating of legumes on Passover. Thus, corn which comes under this category would not be eaten on Passover.

yes,

best place to buy it would be walmart.

Eating white beans and cornbread alone won't specifically make your butt bigger; however, they are calorie-dense foods that can contribute to overall weight gain if consumed in excess. White beans are high in protein and fiber, which can support muscle growth and satiety, while cornbread adds carbohydrates. Ultimately, body shape and size are influenced by a combination of genetics, overall diet, and physical activity. For targeted changes, a balanced diet and exercise regimen are essential.

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Yes, although the corn used is not the yellow, sweet, corn, that non-native people only see. The Iroquois use Flint Corn, which is a type of hominy corn. The flint corn is used to make the corn bread, corn soup, and mush.

Jiffy envelopes have a bubble lining which is laminated to the outer paper to give extra strength. The bubble lining also protects it from shocks during transit through the post.

Corn and bread......

It's supposed to bring good fortune, like rice, various types of beans, and black eyed peas.

Real Southern style cornbread is not sweet because we do not put sugar in it.

There is a great cornbread mix at Winn-Dixie Grocery Stores called House Of Autrey.

It uses an egg, milk and if you like a little oil or margarine. I have found I can cook 4 small muffins at one time in my sandwich toaster that are great. Also, I cook about 24 at a time and store in the freezer. Good! Try it!

Pone (although it is more commonly called corn pone).

Yes, it's safe to freeze sausage cornbread dressing, cooked or uncooked.

Yes. Johnny cakes, sometimes called journey or Shawnee cakes, are a cornmeal-based bread that is fried on a greased griddle or in an iron skillet. The dough can be dropped by the spoonful or molded into small cakes. They are not deep fried, but baked the same way as pancakes.

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Because you make the batter in the pan? Because you didn't grease it with shortening or butter but instead with a liquid oil or not at all. Because your cast iron isn't properly seasoned? Cast iron needs to be rubbed with oil (edible oil!) every time it is used or cleaned or it will dry out and possibly rust. If it isn't properly seasoned it will suck up your batter into the pan and make it nearly impossible to remove or clean. And you shouldn't use soap on a cast iron. Just very hot water and a scrub. The more dried out it is the worse things will stick. Also use a solid grease to grease your pan before putting in your batter so that it doesn't wash away when you pour in the batter. Butter or shortening will stay in place until it's in the oven. It will melt because it's getting hot, cooking the outside of your bread and forming a barrier between the pan and the bread. And the bottom will be super crispy and yummy.

Just one more thing; if you don't already love your recipe for corn bread, this is mine. Make the regular recipe from a box, Jiffy or whatever, and then add an ENTIRE CAN of creamed corn. It's the moistest yummiest thing in the whole wide world!! ;)


when you make corn bread you must and i mean must preheat your pan with some grease or i use butter real butter not the junk called margarine. heat up your pan and pour in your batter and if the batter sizzles when you pour it in it will not stick

No. All you need is flour and water. For matzas that are kosher for Passover there are special requirements on the water and the type of flour so that you will not find any kosher for Passover matza that uses ordinary store bought flour (they add water to it in the manufacturing process).

No, corn had not been discovered and brought back to Europe yet.