- Cornbread is older than our country! Native Americans were using ground maize (corn) as a dietary staple for thousands of years before European explorers arrived on the continent. These settlers learned recipes and techniques for cooking with maize from various Native American tribes, began to experiment on their own, and soon came up with cornbread by substituting cornmeal for more traditional grains in bread recipes from Europe. They were flour-less pioneers!
- Cornbread is versatile! It has as many names as it does recipe variations. Among them: Johnny Cakes (a corn-based pancake, made from thin batter fried on the stove in hot grease) , Corn Pone (made from thick, mold-able dough--usually without eggs or milk--and baked over an open fire), and Hushpuppies (buttermilk based and deep-fried.
- Even Italy has it's own form of cornbread! The wonderfully versatile Italian polenta--a savory mush made from cornmeal--is sometimes fried or baked in a way that resembles cornbread.
- And last but not least: cornbread is designed to be made without wheat or flour. That makes it a Bizzy Lizzy favorite! Below, we've shared our delicious Savory Corn Bread recipe. But you can always tweak it to your liking, using the cheese of your choice, substituting different veggies, or even adding a handful of cranberries for a spicy, savory, sweet cornbread kick. Enjoy!
SAVORY CORN BREAD RECIPE:
1 Bizzy Lizzy Flourless Muffin Mix
¾ cup milk
1 tablespoon garlic
3 small jalepeno peppers NO SEEDS
½ cup cheese
1 cup fresh or frozen corn
1 cup zucchini chopped
1 tablespoon mix of fresh parsley and cilantro
Blend all ingredients except mix in blender. Pour over mix and
mix together, let rest 20 minutes, mix another 2 minutes and pour into prepared pan.
Bake 20 minutes at 375 degrees.
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