A short history of Corn Bread
(Credit: https://delishably.com/baked-goods/Exploring-Corn Bread)
Archeologists believe that corn originated in the Tehuacan Valley of Mexico 7,000 years ago where it was roasted, ground into meal, and formed into cakes and simmered in stews. But that corn was not what you find at your local produce stand. The corn that we love began as a wild grass with sparse seeds clinging to a sturdy stalk.
History tells us that in 1492, Christopher Columbus sailed the Atlantic Ocean in search of an easier passage to the Spice Islands. Although he failed to find that magical passage, he did discover the New World. Potatoes, squashes, chili peppers, cacao, pineapple, and maize were among the culinary treasures growing here.
Corn was an essential part of the colonial diet. It was easy to grow, even in the most unfavorable soil. And, it filled stomachs. But corn was not a substitute for the wheat and other grains of the Old World. European cooks followed the instruction of the Indigenous peoples and formed flat cakes of cornmeal, fat, and water. In time, cooks were able to acquire additional ingredients to make the cakes more palatable. Yeast, eggs, and molasses changed the tasteless cakes into something that more closely resembles the Corn Bread of today.
10 am Corn Bread and Blueberry pies must be in place in the Actiplex on Saturday July 29th, and will become the property of the Crapaud Exhibition.
12 noon Corn Bread and Blueberry pies will be judged.
1:30 pm Corn Bread and Blueberry pies will be sold.
Corn Bread contest details:
1. Use approximately 8-inch round or square pan or tube pan.
2. No cake mixes or commercial cakes.
3. Have your name and phone number with the cake.
4. Winner’s name may appear in newspapers and social media.
5. Corn Bread will be judged on appearance (30%) texture (30%), and most importantly, taste (40%).
6. The judges’ decision is final.
7. One winning Corn Bread will receive top prize of $60 and will be auctioned off. Remaining Corn Bread will be sold at a set price or served to the public.
For more information, contact Roberta Larsen 902-394-2858