Search results
Results from the WOW.Com Content Network
Johnnycakes are an unleavened cornbread made of cornmeal, salt, and water. Early cooks set thick corn dough on a wooden board or barrel stave, which they leaned on a piece of wood or a rock in front of an open fire to bake. [19] In the American south during the 18th century versions were made with rice or hominy flour and perhaps cassava. [20]
As a result, newer cornbread recipes adapted, adding sugar and wheat flour to compensate for the reduced sweetness and structural integrity of the cornmeal. In addition, the introduction of steel roller mills ushered in a new look to cornmeal; the new cornmeal tended to be yellow, whereas the old-fashioned stone ground cornmeal in the coastal ...
Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil. [87] Johnnycakes: Northeast East Coast, Southern United States, and Appalachia: Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin. [88] [89] Parker House roll: Northeast Boston, Massachusetts
For premium support please call: 800-290-4726 more ways to reach us
Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [ 1 ] [ 2 ] [ 3 ] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour .
Preheat the oven to 375ºF. Separate the onion slices into rings. In a large bowl, stir together the buttermilk, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
The earliest known recipes for hasty pudding date to the 17th century. There are three examples in Robert May 's The Accomplisht Cook . The first is made with flour, cream, raisins, currants and butter, the second recipe is for a boiled pudding and the third includes grated bread, eggs and sugar.
For premium support please call: 800-290-4726 more ways to reach us