{"id":12674,"date":"2013-05-29T09:26:39","date_gmt":"2013-05-29T16:26:39","guid":{"rendered":"https:\/\/shescookin.com\/?p=12674"},"modified":"2021-03-15T14:35:11","modified_gmt":"2021-03-15T21:35:11","slug":"king-cornbread","status":"publish","type":"post","link":"https:\/\/shescookin.com\/king-cornbread\/","title":{"rendered":"King Cornbread"},"content":{"rendered":"
Cornbread has indeed saved the world. Not just a staple of the South, where cornbread is religion and the daily bread part of every important occasion; corn and cornbread has sustained folks around the world.<\/p>\n
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Jump to Recipe<\/a><\/p>\n In our house, cornbread rules. So a low sodium cornbread recipe was one of the first things I had to figure out when my husband was put on a very restricted sodium diet. There was no way we were going to live without it. Knowing that baking powder is very high in sodium (read the label!) I had to find a way to make it without baking powder.<\/p>\n Why no baking powder? Surprising to us, and to many who are watching their sodium intake, bread is one of The Salty Six<\/a>. Not only is most bread highly processed with salt added for flavor and a preservative, but a component of nearly every baked good is baking soda or baking powder – baking soda has an astounding 150 mg. of sodium per 1\/8th teaspoon and baking powder \u00a055 mg. per 1\/8 teaspoon<\/strong>. The labeling verges on deceptive because when do you use only 1\/8 of a teaspoon? When you do the math, that is 1,200 and 440 mg of sodium per teaspoon respectively! Check the label.<\/p>\n Now, with the help of Hain Featherweight Sodium-Free Baking Powder <\/a>(yes, there is such a thing – it contains potassium in lieu of sodium) and no added salt, my low sodium cornbread recipe has almost zero sodium (milk has a little).<\/p>\n <\/a><\/p>\n Cornbread was especially significant in the New World where indigenous Native Americans shared their ways with the starving colonists and helped to shape and flavor the regional cornbreads of America. Whether skillet-baked buttermilk Southern cornbread, sweet cake-like Northern cornbread, and chile-spiced, smoky Southwestern cornbread – cornbread remains a vital component of regional fare.<\/p>\n You can find cornbread brethren in Mexico as pan de elote;\u00a0<\/em>arepas;\u00a0<\/em>in Columbia and Latin America; and\u00a0humitas<\/em>\u00a0in Columbia, Peru, and Bolivia. New World corn spread to Old World Europe – broa<\/em>, a yeast-risen dense cornbread, served with caldo verde<\/em> in Portugal, and more of a cornmeal mush in Italy’s polenta<\/em> in Italy and Romanian mamaliga<\/em>. The path of corn around the world is as intriguing as tales of spice traders, and no one tells\u00a0it better than passionate author Crescent Dragonwagon<\/a> who spent six years following the cornbread trail from the Green Mountains to the Ozarks, to Latin America, Asia, and beyond researching and writing\u00a0The Cornbread Gospels.<\/p>\n “No other single food has been the subject of more passionate discussion, on and off the record, than cornbread. Thomas Jefferson, Benjamin Franklin, Frederick Douglass, Henry David Thoreau, and Mark Twain are just a few of those who wrote heatedly about cornbread. No other single food has more purely American historical and cultural connections, from the worship of Mother Corn, the Corn Goddess, by Native Americans, to the survival of the Pilgrims, … to its darker history, that of a staple food to those once enslaved in this country.”<\/p>\nLow Sodium Cornbread<\/h2>\n
History of Cornbread<\/h2>\n