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Southern Food Part III

What is Southern Food Part III

Welcome back “Southern Food” lovers! Just what is “Southern Food?”  Here is an interesting article from a Southern Cook. It is her take on what Southern Food is and what it is not http://onegoodwoman.hubpages.com/hub/What-Is-Southern-Cooking-Anyway. This article mentioned a certain food based segregation amongst southerners. Of course I had to do research on this matter!  This quest brought me to good ole cornbread. There was an interesting article in “The Boston Globe” newspaper titled “North South Divide Heats up Cornbread Debate.” Imagagine that; a debate about cornbread and cornbread is definitely a Southern Food.

Native Amercians have used ground corn (maize) for thousands of years. When the European explorers who resided in the southern English colonies arrived, they learned the recipes and processes for corn dishes. Soon after they created their own recipes for using cornmeal in breads similar to those made of grains they were used to and cornbread became the cornerstone of Southern United States cuisine.

Cornbread’s popularity grew during the American Civil War. It was very cheap and could be made in many different forms, as mentioned in the earlier referred to article.

There are several forms of cornbread and apparently the Southern states identify themselves with these different forms. Below are some different types of cornbreads based on where they come from.


Corn Bread

First we explore the baked cornbread which is particularly popular in the Southwestern states.  This became a staple where wheat flour was more expensive. Some parts of the south even eat it with a spoon. They crumble it into a glass of buttermilk and eat it. In rural areas of Southern US the cornbread and pinto beans are put together and called soup beans. Finally a staple in today’s meals everywhere, cornbread stuffing, people eat cornbread stuffing at Thanksgiving and this is not just in the Southern states, but everywhere.

Anything can be added to cornbread and what people add to the bread is usually what brands the region it comes from.

Mexican Cornbread 

This is  more common in Texas. It is made just like regular cornbread, but there is always either corn, cheese, chilies or jalopeno’s added.

Corn Pone

Corn Pone is  cornbread made from a thick cornmeal dough and baked in a specific type of iron pan. It is baked over an open fire using butter, margarine, or cooking oil. Mark Twain has mentioned corn pones several times, this is also a staple of Southern U. S Cusines.

 Hot Water Cornbread

This is a cornbread cooked on a rangetop. The batter is made with boiling water and self-rising cornmeal. This type of cornbread is unique to American South. This photo was taken from a website called Cooking with K. It was a recipe from her grandmother and she gives the whole recipe on her site!


Johnny Cakes

This cornbread is very similiar to skillet fried cornbread, but slightly thinner. This is also prevalent in New England, particulary Rhode Island and American Midwest and Amercian South.


Hush Puppies

These are made from a thicker buttermilk based batter which is deep fried instead of pan friend. They are usually accompanied by fish and other seafood in the South, particularly New Orleans. The Hushpuppies varies in states by the different additions, like onions, green peppers, beer or even jalapenos.


Cornbread has a very deep root in the United States. It is also a filling and inexpensive bread. Grandma Maud’s Southern Seasoning is the perfect way to turn any of your cornbread recipes into a down-home cookin Southern Style Cornbread.

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One Response so far.

  1. Shonny says:

    I like to put zucchini in my cornbread. Do you have a cornbread recipe?