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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 ]
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, [2] meaning baked, possibly related to earlier ash cakes baked in hot coals. [3] A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet. [4]
Pone may be considered a form of "cornbread" but is nothing like the modern chemically-leavened sweet, eggy corn bread that is common today. Since the 1960s the term soul food has been used by African Americans to describe this cuisine and its legacy. Soul food has become an important part of African-American cultural identity. [24] [25] [17]
Cordier was reminded of this homecoming story while putting together a menu — turkey breaded with amaranth flour, bison chili, blue corn bread with wojapi and that turtle soup — for Indigenous ...
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] The food originates from the indigenous people of North America.
Rice dishes were prepared by enslaved African Americans, Europeans, and Native Americans. Southern food have influences from Native American , European , and West African cuisines and foods. From corn Southeastern Native American tribes made grits, cornmeal mush, corn chowder, hush puppies, and cornbread that were adapted by European settlers ...
Native Americans had been using ground corn as food for thousands of years [2] before European explorers arrived in the New World. [3] Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas.