Editing Cornbread (section)

==Types of cornbread==
Cornbread is a popular item in [[Southern cooking]] and is enjoyed by many people for its texture and aroma.  Cornbread can be baked, fried, or (rarely) steamed.  Steamed cornbread is mushy, chewier, and more like cornmeal [[pudding]] than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.

===Baked===
[[File:BlueCornbread.JPG|thumb|left|Home-baked cornbread made with [[blue corn]]meal]]
Cornbread is a common bread in [[United States]] cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where [[wheat]] flour was more expensive. Cornbread, especially leftovers, can be eaten as a [[breakfast]]. It is also widely eaten with [[barbecue]] and [[chili con carne]]. In parts of the Southern and Southwestern United States, cornbread, accompanied by [[pinto bean]]s, has been a common lunch for many people. It is still a common side dish for many [[supper]]s, often served with [[butter]]. Cornbread crumbs are also used in some poultry stuffings or dressing as it is called; cornbread stuffing is particularly associated with [[Thanksgiving]] turkeys.

In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs.<ref>Cooks Illustrated Magazine, ''Baking Illustrated''. Brookline, MA: America's Test Kitchen, 2004, {{ISBN|0-936184-75-2}}.</ref> Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as [[Pork rind#Cracklings|pork rinds]] are sometimes used. Cornbread is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In [[Texas]], [[Mexico|Mexican]] influence has spawned a hearty cornbread made with fresh or creamed corn kernels and [[jalapeño]] peppers and topped with shredded cheese. Cornbread is typically eaten with [[molasses]] in the southern states and with [[butter]] and honey in the northern states of America.
===Skillet===
[[File:Yellow cornbread.jpg|thumb|Pan-baked Southern-style cornbread, made with yellow cornmeal.]]Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating [[bacon]] drippings, [[lard]] or other oil in a heavy, [[Seasoned pan|well-seasoned]] [[cast iron cookware|cast-iron skillet]] in an oven, and then pouring a batter made from cornmeal, [[egg (food)|egg]], and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread tends to be dense and is usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, loaves or baking pans.

A slightly different variety, cooked in a simple baking dish, is associated with northern U.S. cuisine. The batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn [[muffin]]. A typical contemporary northern U.S. cornbread recipe contains half wheat [[flour]], half cornmeal, [[milk]] or [[buttermilk]], [[egg (food)|eggs]], [[leavening agent]], [[Edible salt|salt]], and usually [[sugar]], resulting in a bread that is somewhat lighter and sweeter than the traditional southern version.

Unlike fried variants of cornbread, baked cornbread is a [[quick bread]] that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch{{Clarify|reason=What does "gelatinizes the starch" mean?|date=March 2023}} in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.{{Cn|date=March 2023}}

===Crackling bread===
{{Main|Crackling bread}}
This primarily Southern dish consists of cornbread with [[pork cracklings]] inside. It can be prepared with any method, but a skillet is most common to make the cornbread crispier.

===Corn pone===
{{see|Pone (food)}}

Corn pone (sometimes referred to as "Indian pone") is a type of cornbread made from a thick, malleable cornmeal dough (which is usually egg-less and milk-less) and cooked in a specific type of iron pan over an open fire (such as a frontiersman would use), using mostly bacon grease, but later, [[butter]], [[margarine]], [[shortening]], or cooking oil. Corn pones are a staple of [[Southern U.S. cuisine]] and have been discussed or referenced by many American writers, including [[Mark Twain]].<ref>{{cite web |url=http://www.paulgraham.com/cornpone.html |title=Mark Twain: Corn-pone Opinions |website=www.paulgraham.com |access-date=November 7, 2013}}</ref>

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 "[[Johnnycake#Hoecake|hoe cakes]]", the term for cornbread fried pancake style); and when biscuit dough (i.e., "[[Biscuit (bread)|biscuits]]" in the American sense of the word) is occasionally baked in one large cake rather than as separate biscuits, this is called a "biscuit pone".

The term "corn pone" is sometimes used derogatorily to refer to one who possesses certain rural, unsophisticated peculiarities ("he's a corn pone"), or as an adjective to describe particular rural, folksy or "hick" characteristics (e.g., "corn pone" humor). This pejorative term often is directed at persons from rural areas of the Southern and Midwestern United States. A character in the [[Li'l Abner]] comic strip, General Jubilation T Cornpone, was a mythical Civil War general from [[Dogpatch]] known for his retreats and imputed cowardice. President [[John F. Kennedy]]'s staffers, who were mostly [[Northeastern United States|Northeastern]] [[Ivy League]] elites, openly mocked [[Texas|Texan]] [[Vice President of the United States|Vice President]] [[Lyndon B. Johnson]]'s rural speech patterns, referring to Johnson behind his back as "Uncle Cornpone" or "Rufus Cornpone".<ref>''[[The Passage of Power]]: [[The Years of Lyndon Johnson]]'', pub. Deckle Edge, {{ISBN|0679405070}}, {{ISBN|978-0679405078}}.</ref>

===Hot water cornbread===
[[Image:Jonnycakes 01.jpg|thumb|right|[[Johnnycakes]] on a plate]]
Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling [[water]] and self-rising cornmeal (cornmeal with [[Baking soda|soda]] or some other chemical leavener added) into a skillet of hot oil and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These fried breads are typically {{convert|3|-|4|in|cm|0}} in diameter and soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of [[wheat flour]] is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.

===Johnnycakes===
{{Main|Johnnycake}}

Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a [[pancake]]-like bread called a [[johnnycake]]. While johnnycake often denotes this pancake-like cornbread, it is also used in a scattered sense as a more general term for cornbread, chiefly in the North.<ref>{{Cite journal |last=Burkette |first=Allison |date=Fall 2011 |title="Stamped Indian": Finding History and Culture in Terms for American 'Cornbread' |journal=American Speech |volume=86 |issue=3 |pages=321 |doi=10.1215/00031283-1503919}}</ref>

===Hushpuppies===
{{Main|Hushpuppy}}A thicker buttermilk-based batter that is deep-fried rather than pan-fried forms the [[hushpuppy]], a common accompaniment to fried [[Fish as food|fish]] and other [[seafood]] in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, [[beer]], or [[jalapeño]]s. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside. Although Native people ushered corn and cornmeal into African people's diets, African cooks are generally credited with introducing the frying of foods in fats. The combination of Native cornmeal and the African technique of frying, therefore, led to the creation of hushpuppies.<ref name="Wallach2015"/>

=== Fried===
[[File:Fried Cornbread - 2019.jpg|thumb|Collard sandwich with fried cornbread, collard greens, and fatback]]
Alongside other iterations of Native cornbread, the [[Lumbee]] people in southeastern North Carolina have a unique method of cooking their cornbread. The "fried cornbread" or "frybread" that most Lumbee families serve with meals differs from both hushpuppies and johnnycakes. Prepared with yellow cornmeal, egg, buttermilk, and salt, the cornbread batter is thinly poured into a cast-iron skillet to fry.<ref>{{Cite web |last=Gordon |first=Steve |date=January 7, 2013 |title=Collard Sandwich Recipe |url=https://www.tasteofsouthern.com/collard-sandwich-recipe/ |website=Taste of Southern}}</ref> As Eric Locklear, a member of the Lumbee tribe and owner of Fuller's Old-Fashioned BBQ, notes, "It's got a crunch around it. I mean, it ain't thick; it don't look like pancakes. It's real thin and crunchy".<ref name=":0">{{Cite journal |last1=Lowery |first1=Malinda Maynor |last2=Wood |first2=Sara |date=Spring 2015 |title=As We Cooked, We Lived: Lumbee Foodways |url=https://www.jstor.org/stable/26220215 |journal=Southern Cultures |publisher=University of North Carolina Press |volume=21 |issue=1 |pages=84–91 |doi=10.1353/scu.2015.0001 |jstor=26220215 |s2cid=145813061 |url-access=subscription }}</ref> After the fried cornbread is made, it is typically served with slices of cheese or collard greens. Glen Hunt, owner of Lumbee Homemade Ice-Cream in North Carolina, states, "You know how the old folks like to eat collards? They like to get a piece of cornbread and dip it in those collards and eat it with their fingers".<ref name=":0" /> In the article, "As We Cooked, We Lived: Lumbee Foodways," Malinda Maynor Lowery goes on to track the creation of the collard sandwich—a Lumbee special, which features two pieces of fried cornbread with [[Collard (plant)|collard greens]] and [[fatback]] meat. Dorsey Hunt, co-owner of Lumbee Homemade Ice-Cream, notes that "[Lumbee people] just started putting [fried cornbread and collards] together and made a sandwich out of it. ...We made the cornmeal fritters, and just put the collards in between it. Put your fatback meat and chow-chow".<ref name=":0" />