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Cornbread Pan
Explaining the Origins of Creamed Cornbread
Corn bread is thought to have been a staple of the Native Americans for thousands of years before the Europeans discovered it. There are plenty of ways to make it and a variety of ingredients can be added. Many people make it into the shape of a cake or muffin, and it also has the same texture. If however you want something a little less solid, creamed cornbread is an ideal thing to make.
It will normally be made on a skillet rather than cooked like a cake in a cake pan. This type of cornbread still comes out of the pan in the texture of a cake but as the cornmeal has been treated differently it has a creamier taste. It will also be cooked for much less time meaning that it will not set as much. Creamed cornbreads are much different from grits and are much more solid.
Despite the fact that the bread can be traced back to the Native Americans cornbread is considered soul food. Although it is eaten all over the United States, it is mostly connected to the South and South West. One of the most popular recipes for creamed cornbread comes from Texas and has a strong Mexican influence. It is far from a sweet dish and there are strong peppers added.
An Example of a good recipe to try includes:
• 2 cups yellow cornmeal – it can't be stressed enough that it must be cornmeal if it being cooked for celiacs. Corn flour will contain the wheat that they are allergic to.
• 1 teaspoon salt
• 1 tablespoon. sugar
• 2 tsp baking powder
• 1/2 teaspoon baking soda
• 1 cup. buttermilk
• 2 x large eggs
• 1 cup. creamed corn
• 2 tablespoons oil
• Chopped peppers including jalapeño's
Preparation directions
Add all the dry ingredients to one bowl and mix them thoroughly. In another bowl add all the wet ones and combine them. It is important that all the ingredients are properly combined; as there could be uneven cooking if there is too much of one product in a certain area of the pan. When both bowls have the ingredients thoroughly mixed, combine them and continue to stir.
Once you are happy that they are completely mixed, add the mixture to the skillet. It should take about 20 minutes before the mixture is firm. This recipe should be enough for 8 people and is ideal as part of a stew or casserole. It will mop up the juices and take on the floor of whatever it is that you are eating.
The above recipe is a plain one but there is no reason why there cannot be other ingredients added. One popular addition is bacon. If you are cooking creamed cornbreads for others, it will be best to make sure you know about their eating habits to make sure you do not add something that they will not be happy about. It is important to make sure that you make your creamed cornbread with cornmeal rather than corn flour, as that will still not be suitable for celiacs.
About the Author
G. Smitty is a writer who loves to discuss many topics ranging from cornbread pans to professional basketball. Thanks for reading!
Why is it when I make cornbread muffins they crumble and fall apart when I try taking them out of the pan?
They literally disintegrate -- I thought maybe they were too dry so I tried a few other batches, adding more liquid, less liquid, another egg. Each time I've had the same results. Just cornbread crumbs.
I did add oil to it and also oiled the muffin pans
cornbread needs some oil to give it the proper consistency. Also be sure and grease the baking pan well before putting in the batter and bake just until a toothpick inserted in the middle comes out clean. Cornbread will dry out rapidly if baked too long.
Cornbread - Pan de Elote