Cornbread
arrived in North America long before the
settlers established the first European
colonies. The earliest makers of cornbread
were the native tribes of the southern
United States and Central America, who
relied heavily upon corn as a food source.
The first cornbreads were simple mixtures
of cornmeal, salt and water, but many
other ingredients have been added to recipes
since.
Cornbread is unique because it is leavened
(caused to rise) chemically, instead of
through the use of yeast or other leavening
agents. This is due to natural properties
of cornmeal and corn flour.
In the United States, cornbread recipes
vary greatly between northern and southern
states, where it is taken quite seriously.
Northern recipes generally use sugar and
other sweeteners, while southern recipes
avoid sweeteners and sometimes include
lard or bacon fat. Complete cornbread
mixes are now readily available in nearly
all supermarkets, and cornbread is a popular
side with soups in most regions of the
country.
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