"which often contain onion or garlic. They are served with jerked meats such as pork or chicken. Mostly, it is served with fried or escoveitch (see also escabeche and ceviche) fish. In Puerto Rico, hushpuppies are made in the shape of a short sausage and are called ""sorullos"" or ""sorullitos"". Hushpuppy A hushpuppy is a small, savory, deep-fried ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. The use of ground corn (maize) in cooking originated with Native Americans, who first cultivated the crop. Cherokee, Chickasaw, Choctaw, Creek, and Seminole"
"may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe. A thicker buttermilk-based batter that is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeños. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside. Cornbread Cornbread is any quick bread containing cornmeal, and a Native American cuisine. They"
"are small cakes made with a primary ingredient that is mixed with an egg and milk batter and either pan-fried or deep-fried; wheat flour, cornmeal, or a mix of the two may be used to bind the batter. ""Corn fritters"" are often made with whole canned corn and are generally deep-fried. ""Apple fritters"" are well known, although the contemporary American apple fritter is unlike the British one. Older versions of the apple fritter in the United States were prepared in the style of British ones, by slicing apples, dipping them in batter and frying them. Another regional favourite is the"
"Hot water corn bread Hot water cornbread is a Native American food item and is unique to the South. European explorers learned to make cornmeal into cornbread from the indigenous people. Hot water cornbread is a mixture of cornmeal and water cooked in a skillet with cooking oil (traditionally animal fat, such as lard, was used). The cornmeal is mixed with boiling water to make a batter. It is then placed in small portions in the hot oil, in the skillet and browned on both sides. The individual sizes generally range from two to five inches. This food item was"
"in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread tends to be dense and is usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, or loaves. A slightly different variety, cooked in a simple baking dish, is associated with northern U.S. cuisine; it tends to"
"Cornbread Cornbread is any quick bread containing cornmeal, and a Native American cuisine. They are usually leavened by baking powder. Native Americans had been using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the English Southern Colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a ""cornerstone"" of the cuisine of the Southern United"
"is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In Texas, Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels and jalapeño peppers and topped with shredded cheese. Cornbread is typically eaten with molasses in the southern states and with butter and honey in the northern states of America. Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet"
"Hushpuppy A hushpuppy is a small, savory, deep-fried ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. The use of ground corn (maize) in cooking originated with Native Americans, who first cultivated the crop. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization. Cornbread was popular during the American Civil War because it was very cheap and could be made in"
"variety of curry dishes or it can be coated in clarified butter or ghee and eaten with yogurt or lassie which is a yogurt based drink especially in summer. Cornmeal Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it"
"made for many years by natives, long before European colonization. It was often dipped or covered with fresh honey. Hot water corn bread Hot water cornbread is a Native American food item and is unique to the South. European explorers learned to make cornmeal into cornbread from the indigenous people. Hot water cornbread is a mixture of cornmeal and water cooked in a skillet with cooking oil (traditionally animal fat, such as lard, was used). The cornmeal is mixed with boiling water to make a batter. It is then placed in small portions in the hot oil, in the skillet"
"be sweeter and lighter than southern-style cornbread; the batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version. Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process"
"Cornmeal Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina, which is used for making tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also traditional dish and bread substitute in Romania."
"side dish, often served with homemade butter, chunks of onion or scallions. Cornbread crumbs are also used in some poultry stuffings; cornbread stuffing is particularly associated with Thanksgiving turkeys. In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used. Cornbread"
"cereal grain with about three-quarters of grain products made of wheat flour and many dishes use indigenous ingredients, such as turkey, venison, potatoes, sweet potatoes, corn, squash, and maple syrup which were consumed by Native Americans and early European settlers. These homegrown foods are part of a shared national menu on one of America's most popular holidays; Thanksgiving, when some Americans make traditional foods to celebrate the occasion. Characteristic dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from the recipes of various immigrants. French fries, Mexican dishes such as burritos and tacos, and pasta dishes"
"century, as cornmeal replaced yeast in Southern cooking. Since 1997, Berea, Kentucky, has been home to an annual Spoonbread Festival held in September. Spoonbread Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. Although named a ""bread"", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. As made by some recipes, spoonbread is similar to a cornmeal soufflé, although typical Southern recipes do not involve whipping the eggs to incorporate air. The dish is believed to be of Native American origin. It was commonly called ""Awendaw"" or ""Owendaw"". The"
"Spoonbread Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. Although named a ""bread"", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. As made by some recipes, spoonbread is similar to a cornmeal soufflé, although typical Southern recipes do not involve whipping the eggs to incorporate air. The dish is believed to be of Native American origin. It was commonly called ""Awendaw"" or ""Owendaw"". The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847. Spoonbreads became popular around the turn of the 20th"
"a small amount of wheat flour is added to the batter. This type of cornbread is often known as ""hot water"" or ""scald meal"" cornbread and is unique to the American South. Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which"
"Cornbread can also be baked into corn cakes. Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. In some parts of the South it is crumbled into a glass of cold milk or buttermilk and eaten with a spoon, and it is also widely eaten with barbecue and chili con carne. In parts of the southern and southwestern United States, cornbread, accompanied by pinto beans, has been a common lunch for many people. It is still a common"
"Corn chip A corn chip is a snack food made from cornmeal fried in oil or baked, usually in the shape of a small noodle or scoop. Corn chips are thick, rigid and very crunchy. Corn chips have the strong aroma and flavor of roasted corn, and are often heavily seasoned with salt. In the US, Fritos is one of the oldest and most widely recognized brands of corn chips. While corn chips and tortilla chips are both made from corn, the corn in tortilla chips is subjected to the nixtamalization process, resulting in a milder flavor and aroma, and"
"cornmeal with little to no wheat flour or sweeteners added; it is traditionally baked in a cast-iron skillet and ideally has a crunchy outside and moist inside. The North usually prefers yellow cornmeal with sometimes as much as half wheat flour in its composition, as well as sugar, honey, or maple syrup. This results in a bread that is softer and sweeter than its southern counterpart. Wheat flour was not available to the average North American family until the early 1900s when a new breed of wheat termed Marquis was produced. This was a hybrid of Red Fife and Hard"
"red winter wheat. Marquis grew well and soon average Americans were able to have homemade wheat bread on the table. Homemade wheat breads are made in a rectangular tin similar to those in the United Kingdom. Spoon bread, also called batter bread or egg bread, is made of cornmeal with or without added rice and hominy, and is mixed with milk, eggs, shortening and leavening to such a consistency that it must be served from the baking dish with a spoon. This is popular chiefly in the South. Sourdough biscuits are traditional ""cowboy food"" in the West. The San Francisco"
"in it. Overmixing the batter will result in activation of wheat gluten, which causes the flour mixture to become soft and dough-like when fried. Specially formulated tempura flour is available in worldwide supermarkets. This is generally light (low-gluten) flour, and occasionally contains leaveners such as baking powder. Tempura generally does not use breadcrumbs (panko) in the coating. Generally, fried foods which are coated with breadcrumbs are considered to be ""furai"", Japanese-invented Western-style deep fried foods, such as ""tonkatsu"" or ""ebi furai"" (fried prawn). Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in"
"hamburger steak, smothered rabbit, turkey necks, and chicken fricassee. Bread Pudding - A dessert made from day-old or stale French bread. A popular Creole and Cajun dessert that also contains eggs, milk, cinnamon, and vanilla. The crawfish boil is a celebratory event that involves boiling crawfish, potatoes, onions and corn in large pots over propane cookers. The crawfish boil is an event central to both Creole and Cajun cuisines. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as ""crab boil"" or ""crawfish boil"" are added to the water"
"of the northern US. A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened. ""Yaniqueques"" or ""yanikeke"" are a Dominican Republic version of the johnnycake. They are a fried bread rather than a pancake, and are a popular beach food. Sourdough was used by prospectors and pioneers to make pancakes without having to buy yeast. Prospectors would carry a pot of sourdough to make pancakes and bread, as it could last indefinitely, needing only flour and water to replenish it. Sourdough pancakes are"
"Corn pudding Corn pudding (a.k.a. ""pudding corn, puddin' corn, hoppy glop, spoonbread"") is a gelatinous food product prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients. It is typically used as a food staple in rural communities in the Southern United States, especially in Appalachia. Corn pudding has sometimes been prepared using ""green corn"", which refers to immature ears of corn that have not fully dried. Green corn is not necessarily green in color. The cooking of the corn pulp when preparing the dish can serve to thicken it. Corn pudding is"
"Sausage bread Sausage bread is an American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven. Sausage bread is typically made from pizza dough and includes Italian sausage, mozzarella cheese (or a similar substitute cheese) and other ingredients such as mushrooms, onions, other vegetables, and various herbs, spices and sauces depending on the recipe. If dough is used, the sausage is usually crumbled or cut, and is baked, along with the cheese inside a long piece of rolled pizza dough. Beth Hensberger's ""The Bread Bible"" recipe suggests putting the ingredients on a"
"gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains. A primarily Southern dish consisting of cornbread with pork cracklings inside. It can be prepared with any method but a skillet is most common as it allows for making the cornbread crispier. Corn pone (sometimes referred to as ""Indian pone"") is a type of cornbread made from a thick, malleable cornmeal dough (which is usually egg-less and milk-less) and cooked in a specific type of iron pan over an open fire"
"the widow of one of the Russian generals perished in that battle, though in reality it was probably created much later, in the end of the 19th century. New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan. Boston brown bread's colour comes from a mixture of flours, usually a mix of several of the following: cornmeal, rye, whole wheat, graham flour, and from the addition of sweeteners like molasses and maple syrup. Leavening most often"
"for corn chowder used just three ingredients: cream, butter and fresh corn. Corn chowder is a mass-produced canned food product in the United States. The Campbell Soup Company manufactures and markets prepared canned soup products named ""Sweet Potato Corn Chowder"", ""Campbell's Healthy Request Chunky Corn Chowder"", ""Campbell's Chunky Chicken Corn Chowder"" and ""Clam and Corn Chowder with Bacon."" Progresso, a General Mills brand, manufactures and markets corn chowders, such as ""Rich & Hearty Chicken Corn Chowder"" and ""Light Chicken Corn Chowder."" Costco markets a corn chowder under its Kirkland Signature brand name, named ""Kirkland Roasted Corn Chowder."" Safeway Inc. markets"
"Corn fritter Corn fritters are fritters made of corn. Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as ""perkedel jagung"" or ""bakwan jagung"". Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which"
"a staple in the cuisine of New England and New Englanders claim it originated in Rhode Island. A modern jonnycake is fried gruel made from yellow or white cornmeal that is mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the same food is referred to as hoecake. Johnnycake Johnnycake (also called journey cake, shawnee cake or johnny bread) is a cornmeal flatbread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the native inhabitants of North America. It is still eaten"
"Gruel Gruel is a food consisting of some type of cereal—oat, wheat or rye flour, or rice—boiled in water or milk. It is a thinner version of porridge that may be more often drunk than eaten and may not need to be cooked. Historically, gruel has been a staple of the Western diet, especially for peasants. Gruel is often made from millet, hemp, barley or, in hard times, from chestnut flour or even the less bitter acorns of some oaks. Though its actual medical use is not proven, the importance of gruel as a form of sustenance has historically been"
"a less rigid texture. Tortilla chips also tend to be larger, thinner, and less salty than corn chips. Corn chips are usually eaten alone or with a chip dip. They are a common ingredient in homemade and commercial party mix. In the Southwestern US, a popular dish, Frito pie, is made with corn chips and chili. In some areas, it is popular to pour the chili into a bag of corn chips and eat the mixture directly from the bag. Corn chip A corn chip is a snack food made from cornmeal fried in oil or baked, usually in the"