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In the Appalachian Mountains, cornbread baked in a round iron skillet, or in a cake pan of any shape, is still referred to as a "pone" of cornbread (as opposed to "hoe cakes", the term for cornbread fried pancake style); and when biscuit dough (i.e., "biscuits" in the American sense of the word) is occasionally baked in one large cake rather ...
Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food , it is prepared on the Atlantic coast from Newfoundland to Jamaica . [ 1 ]
Traditional corn fritters in the American South use corn kernels, egg, flour, milk, and melted butter. [4] They can be deep fried, [5] shallow fried, [5] baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup.
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Heat the oven to 425°F. Heat the soup, black pepper, turkey and corn in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.
Hot chicken – a spicy variant of fried chicken coated in lard and pepper; Fried fish and seafood – battered or dredged in cornmeal then pan fried or deep fried Calabash-style seafood – popular in the coastal Carolinas; Catfish – usually fried, whole or fillets; Mullet – fried, extremely popular in the Florida panhandle; Fried pork chops
Pone is a type of baked or fried bread in American cuisine, and the Cuisine of the Southern United States. Pone could be made with corn, or some other main ingredient could be used like sweet potato. This style of bread, eaten cold as a breakfast food, was a staple food of the cuisine of the Thirteen Colonies. [1]
Cornbread is of Native American origin. Traditional southern cornbread is baked in European cake and bread baking style. Pictured is skillet cornbread. Dirty rice: Dirty rice is a dish from Louisiana. The name is from rice cooked with poultry, beef or pork and with green bell pepper, celery, and onions. [105] Grits [106]