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The use of ground corn in cooking originated with Native Americans, who first cultivated the crop. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization. [1]
4. Zatarain's Honey Butter Cornbread Mix. $2.46 at Walmart. Shop Now. Even though I baked my Zatarain’s longer than was said on the box, it still came out a little bit underdone for my taste.
Jiffy corn muffin, baking and pie crust mixes. The company's main products are muffin mixes, including those for corn muffins (including a vegetarian and honey variety), banana, berry (blueberry and raspberry) and apple cinnamon. Additional products include brownie mix, cake mixes, pie and pizza crust mixes, and multi-purpose baking mixes. [9]
Yields: 8 servings. Prep Time: 10 mins. Total Time: 1 hour 10 mins. Ingredients. 1/4 c. unsalted butter, melted, cooled, plus more, softened, for pan. 1
Prior to her marriage to Howard S. Holmes and subsequent development of Jiffy Mix, Holmes was a school teacher in Illinois. [2] Holmes' father, E. K. White, had founded a flour mill in 1887, which was incorporated as the Chelsea Milling Company in 1901. In 1908, White sold the company to Mabel's father-in-law, Harmon Holmes. [3]
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The batter was also called "corn pone" and could be thin and fried on the griddle to make Johnny cakes or thicker to make baked loaves ("pone"), or dumplings, called corn dodgers when dropped in stews and hush puppies when deep fried. [4] Hush puppies were called "fried pones" in the 1928 edition of Southern Cooking by Henrietta Stanley Dull ...
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