WHAT IS CORNBREAD?
Having a self-explanatory name doesn’t make it any less tasty. This Native American delicacy is a gluten-free leavened bread (though the yeast is optional). Today this food more then any other is an icon of southern cuisine in the United States. Dry corn kernels are ground into a coarse meal that are both cheaper then wheat and easier to make. Furthermore this dish can be made with a variety of cooking methods (steamed, fried, baked or even cooked in a campfire skillet). And both savory or sweet ingredients work equally as well.
WHERE IS THE BEST CORNBREAD MADE?
So freshly baked at home is difficult to beat. And the Southern Kitchen did a review of the best store mixes to buy. In terms of restaurants, Willie Mae’s in New Orleans and possibly Silvia‘s in New York City are good bets. However Silvia’s doesn’t always have it on the menu.
WHAT KIND OF FLOUR AND STARTER SHOULD I USE?
Raw corn flour / meal and a spoonful of yeast and an hour in a warm setting will do the trick.
HOW SHOULD CORNBREAD BE STORED?
Seal them in a ziplock bag at room temperature (in a dark place) and cornbread will hold up for a few days. Or you can freeze them for up to 3 months (but make sure they’re had time to cool down from the oven).
WHAT IS CORN PORN AND SHOULD I BE CONCERNED?
It’s pone, not porn and no you shouldn’t (unless you’re allergic to corn). It’s the name of cornbread that’s cooked in a skillet over a campfire. Originally known for its simple recipe, no milk, sugar or eggs were used. This also led to it being a pejorative term for something lacking in sophistication.