Nigella Lawson's cornbread recipe

Nigella Lawson's cornbread recipe

Singapore style cornbread

Cornbread is a traditional food of various Amerindian tribes of the southeast United States that was adopted into Euro-American and enslaved cuisine by as the 18th century. As the 1700s progressed, more and more grain was exported from the Thirteen Colonies to Europe for consumption, leaving poor colonial Americans with "Indian corn" to substitute with. Where wheat flour was needed to make breads, colonial Americans were more likely to use corn meal instead, directly or indirectly emulating the Amerindians who did the same in their cuisines. The similarities of the origin of corn bread in the tribes and the colonies relates to the role of scarcity; corn was plentiful and could be made into flour to create a quick and easy bread to eat when other foods were not readily available.

Nigella Lawson

https://comfortfoodfortheasiansoul.blogspot.com/2013/06/nigella-lawsons-cornbread-recipe.html

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June 30th, 2013

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