A quick bread made using cornmeal instead of flour. In the South, it is baked in a skillet or shallow baking pan. Popular varieties include hushpuppies, johnnycakes and spoon bread.
Early American settlers learned from Natives how to finely grind corn into flour and use it to make bread cooked in a skillet
Bread made from cornmeal flour, the product of ground, dried maize; in Italy the same golden cornmeal is known as polenta
bread made primarily of cornmeal
An American quick bread that uses cornmeal in place of all or most of the flour. Often flavored with cheese, scallions, molasses, bacon, jalapeño, and other ingredients.
A type of bread made from cornmeal flour. Maize (corn)...
Cornbread or Johnny cake is a generic name for any number of quick breads (a bread leavened chemically, rather than by yeast) containing cornmeal. As maize (also known as corn) is native to North America, it is not surprising that the various kinds of cornbreads are more prevalent in the New World. However, in Italy, the corn-based mush known as polenta is sometimes fashioned into a fried form resembling cornbread.
