We have Native Americans to thank for the corn bread. Its humble beginnings can be traced back to the Indians that European settlers came in contact with when they first arrived in America.
The Indians used corn ground into meal and flour for years in their cooking. Corn was a major food source so they were very creative. The white settlers were dependent on the natural resources; they adopted the practice of making corn bread. A surge in popularity around Civil War time was inevitable as corn was plentiful and cheap. Corn bread and other meals made from corn were easy to make.
There were special varieties of corn grown throughout North America, the corn bread differed by region. In the southwest areas, blue corn was popular. The northern regions favored the yellow corn and the south had white corn. In addition, the preparations in making corn bread differed too.
Because of some of the natural components in the corn, there is no need to use yeast to get the corn bread to rise. This property makes it one of America’s favorite quick breads.
Most all farming families in the Georgia Piedmont used corn in a variety of ways to feed both their family and their livestock. Gristmills throughout the countryside ground the corn into a meal used for cornbread and other baked goods, such as spoon bread, corn pone, and or fritters. Cornbread usually replaced biscuits for the noon and evening meals. Families, especially those on the farm, typically ate their largest meal at noon to provide energy for their work. Leftover cornbread would be eaten at the evening meal.
“They loved to cook the cornbread in a skillet.” A lot of folks cook their cornbread in cast iron skillet. Often they would cook cornbread in cast iron muffin pans. The iron skillet or pan is seldom washed, but kept well-seasoned with oil. Everyone seems to have a particular way to enjoy cornbread.
Most of us love the classic cornbread. I put a little twist on tradition. I’m sure your gang and yourself will love it.
Red Pepper Corn Bread
Copyrighted 2014, Christine’s Pantry. All rights reserved.
1 (14.25) corn muffin mix
1 red bell pepper, seeded and finely chopped
2/3 cup water
1/4 cup veg oil
Preheat oven to 400. Spray 9x9 inch pan with cooking spray.
In a bowl, combine all ingredients. Pour batter into pan.
Bake 20 to 25 minutes. Until light golden brown. Enjoy!