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Cornbread is a popular item in Southern cooking and is enjoyed by many people for its texture and aroma. Cornbread can be baked, fried, or (rarely) steamed. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]
Hush puppies were called "fried pones" in the 1928 edition of Southern Cooking by Henrietta Stanley Dull, later changed to "hush puppy" for the 1941 edition. [5] Isabel Ely Lord uses the terms ash bread, johnny cake, spider cornbread, and hoe cake as synonyms for corn pone. Her explanation of the history of these different terms follows:
Bake the cornbread for about 20 minutes, or until golden on top, and a toothpick inserted in the center of the pan comes out clean. Set the pan on a wire rack and cool for 10 minutes before ...
Bake cornbread until golden, the center feels firm to the touch, and a tester inserted into the center comes out clean, 25 to 28 minutes. Let cool slightly. Honey Butter
Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food , it is prepared on the Atlantic coast from Newfoundland to Jamaica . [ 1 ]
Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread) [1] [2] is a creamy dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients. [3] It is typically used as a food staple in rural communities in the Southern United States, [3] especially in ...
Mush is a type of cornmeal pudding (or porridge) which is usually boiled in water or milk. It is often allowed to set, or gel into a semisolid, then cut into flat squares or rectangles, and pan fried. Usage is especially common in the eastern and southeastern United States.