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Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread . Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. [ 1 ]
Classic American corned beef hash originated in the New England region of the United States as a way to use up the remainders from a traditional boiled dinner of beef, cabbage, potatoes, and onions. [ 3 ] [ 4 ] [ 6 ] A red flannel hash is made with the addition of beets.
1. Cook the beef and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat. 2. Stir the picante sauce, tomato sauce and corn in the skillet. Cook until the mixture is hot and bubbling. Stir in the cheese. Pour the beef mixture into a 2-quart shallow baking dish. 3.
While Martha uses bay leaf, beef stew can also handle thyme and rosemary. Let it rest. Like many winter stews, beef stew tastes better after resting for a few days. This allows the flavors to meld ...
This easy cornbread stuffing is made with cornbread, vegetables, and herbs for incredible flavor and taste. Gluten-free and dairy-free. Get the recipe: Easy Cornbread Stuffing
This hearty chili, made with flavorful ground beef, a rich blend of spices, aromatics, and tomatoes, is exactly what we want when the weather cools. Get the Slow-Cooker Beef Chili recipe . PHOTO ...
Cornbread was a staple of their daily diet, although it was considered coarse, dry and largely tasteless to such extent that they appreciated hardtack captured from Union forces. [4] The peanut, while popular among both sides of the conflict, was often the only thing left to eat in the last years of the war as the Union blockade took hold. [5]
It is a very simple dish of flour gelatinized by pouring boiling water over it while stirring. Some types of staple corn meal dishes like grits and starchy pone breads were made by slaves. [18] Pone may be considered a form of "cornbread" but is nothing like the modern chemically-leavened sweet, eggy corn bread that is common today.