Corn Bread

Corn bread has a rich history in the southern states. It has traditionally been prepared for generations as an accompaniment to the afternoon meal when farm workers required additional calories for energy to complete their days work. There is no inventor of cornbread.

 Using corn and corn meal for food was simply a way of life for Native Americans. Corn bread simply evolved out of European cooking traditions blended with the ingredients that were available in the New World.

Corn bread is traditionally cooked in a cast iron skillet without the addition of sugar or any sweetener. The skillet is not often washed in between pans of corn bread and the oils are allowed to soak into the pan for future batches. Over the years, many people have added ingredients to the traditional corn bread recipe such as peppers. It is usually eaten as a side dish for the main meal. The tradition of eating corn bread with meals is southern.

Recipes for corn bread have passed through families for generations. In the south you can still find those that follow the old traditions of making corn bread in a skillet, although it has been adapted for muffins and cakes that can be baked in the oven.

Food traditions, such as corn bread, are an important part of the culture of the region where the food is most commonly served. Corn bread is a reminder of the Native American contribution to the southern American diet. Corn served an important role in Native American life and early settlers learned to adapt this versatile food into their own dishes when wheat was not available for bread making.

Whether you eat it plain right from the skillet, or baked into a muffin with melting butter, corn bread has become a part of traditional American culture.

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