.jpg) Skillet cornbread | |
| Type | Quick bread |
|---|---|
| Place of origin | United States |
| Region or state | Southeast Woodlands |
| Created by | Native Americans |
| Main ingredients | Cornmeal, baking powder |
| Variations | Baked cornbread, Cracklin' bread, Corn pone, Hot water cornbread, Johnnycakes, Hushpuppies |
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] The Hidatsa people of the Upper Midwest call baked cornbread naktsi, while the Choctaw people of the Southeast call it bvnaha.[2] The Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes.[3] Modern versions of cornbread are usually leavened by baking powder.[4]
- ^ Cumo, Christopher (2021). Ancestral Diets and Nutrition. Taylor & Francis. ISBN 9781000176094.
- ^ "Baking Bread the Choctaw Way". nanawaya.com. March 18, 2018. Retrieved March 18, 2018.
- ^ New York State Museum Annual Report. 1910. p. 70.
- ^ Wilson, C. R. (2007). "Cornbread". In J. T. Edge (ed.), The New Encyclopedia of Southern Culture: Vol. 7: Foodways (pp. 152–154). The University of North Carolina Press.