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Cornbread
Cornbread is a generic name for any number of quick breads containing cornmeal. They are usually leavened by baking powder.〔The acid-base reaction effected by baking powder mixed with the water-based liquids in the dough releases gas that causes the bread to rise ''during'' baking. Yeast is a living organism that releases gas under low-temperature conditions as it rises ''before'' baking. The yeast bodies continue rising so long as sufficient nutrients and proper warmth exist. During baking the temperature exceeds that which the yeast bodies can tolerate, and they die.〕
==History==
Native Americans were using ground corn (maize) for food thousands of years〔Teosinte was known in Rio Balsas (Mexico) valley from 9000 BP and was introduced in what is now the United States by the Anasazis circa 1000 AD〕 before European explorers arrived in the New World.〔(【引用サイトリンク】url=http://www.indians.org/articles/corn-bread.html )〕
European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a "cornerstone" of Southern United States cuisine. Cornmeal is produced by grinding dry raw corn grains. A coarser meal (compare flour) made from corn is grits. Grits are produced by soaking raw corn grains in hot water containing calcium hydroxide (the alkaline salt), which loosens the grain hulls (bran) and increases the nutritional value of the product (by increasing available niacin and available amino acids). These are separated by washing and flotation in water, and the now softened slightly swelled grains are called hominy. Hominy, ''posole'' in Spanish, also is ground into ''masa harina'' for tamales and tortillas. This ancient Native American technology has been named nixtamalization.〔
〕 Besides cornbread, Native Americans used corn to make numerous other dishes from the familiar hominy grits to alcoholic beverages (such as Andean ''chicha''). Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms—high-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, etc.)〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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