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In the Appalachian Mountains, cornbread baked in a round iron skillet, or in a cake pan of any shape, is still referred to as a "pone" of cornbread (as opposed to "hoe cakes", the term for cornbread fried pancake style); and when biscuit dough (i.e., "biscuits" in the American sense of the word) is occasionally baked in one large cake rather ...
There are varieties on the basic corn pone recipe like apple pones, pumpkin pones and sweet potato pone. The batter can be enriched with sweeteners like sugar or molasses to improve the flavor, and spices like cinnamon, cloves, ginger or grated orange peel, but some cooks consider the addition of sugar a deviation from "the original dish".
Darryl McCray (born 1953), better known by his tagging name Cornbread, is an American graffiti writer from Philadelphia. He is widely considered one of the world's first modern graffiti artist. [1] [2] [3] McCray was raised in Brewerytown, a neighborhood of North Philadelphia.
1. Oyster Dressing. You already know about cornbread stuffing (correctly referred to, when unstuffed into a turkey, as dressing). This low-country-style recipe for oyster dressing can help you be ...
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Cornbread is a generic name for any number of quick breads (a bread leavened chemically, rather than by yeast) containing cornmeal. It may also refer to: Cornbread (album) , an album by jazz musician Lee Morgan
Cornbread As avid home cooks, we're constantly in search of new and interesting ways to make our favorite comfort foods. And it seems like the simplest things, like cornbread, are ripe for riffing.
The use of ground corn 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. [1]