corn bread

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or corn bread (kôrn′brĕd′)
Bread made from cornmeal.

corn bread

1. (Cookery) a kind of bread made from maize meal. Also called: Indian bread

corn′ bread`

or corn′bread`,

a bread, esp. a quick bread, made with cornmeal.
[1740–50, Amer.]
References in classic literature ?
The field for the exhibition of her creative instinct was painfully small, and the only use she had made of it as yet was to leave eggs out of the corn bread one day and milk another, to see how it would turn out; to part Fanny's hair sometimes in the middle, sometimes on the right, and sometimes on the left side; and to play all sorts of fantastic pranks with the children, occasionally bringing them to the table as fictitious or historical characters found in her favorite books.
I think the slaves felt the deprivation less than the whites, because the usual diet for slaves was corn bread and pork, and these could be raised on the plantation; but coffee, tea, sugar, and other articles which the whites had been accustomed to use could not be raised on the plantation, and the conditions brought about by the war frequently made it impossible to secure these things.
They are generally those dyspeptic ladies and gentlemen who eat unheard-of quantities of hot corn bread (almost as good for the digestion as a kneaded pin-cushion), for breakfast, and for supper.
Tender Cochinillo with crispy crackling skin, moist Roast Turkey with choice of Herbed Corn Bread, American-Style Bread, Relleno de Pabo or Spanish-Style Relleno stuffing, flavorful Paella Valenciana, Marinera or De Legumbres, tasty Chicken Relleno and Chicken Galantina, fork-tender Pastel de Lengua, meaty Beef Lasagna or rich Callos Madrilena.
Hound Dawg" is the fascinating story of a lazy hound dawg who loved corn bread but never did anything to help make it.
Keen for a brunch, my wife Collette ordered eggs benedict on toasted corn bread with smoked salmon (PS6.
Also, instructions will be given on how to make Sfincione, a special focaccia, and a dressed-up corn bread, which will be served with soup and dessert for lunch that is included in the workshop.
Try Lentil and Potato Curry, Four Bean and Sweet Potato Chili with Skillet Corn Bread, Grilled Fig Sandwiches with Roasted Pistachio Pesto and Balsamic Caramelized Onions, or Plantain Tacos with Pureed Black Beans and Mango-Lime Salsa.
Barbecue chicken corn bread, chicken patty sandwich with roasted sweet potato chunks, crisp cesar salad and watermelon slice.
The recipes range from French Fried Onions; Chili Corn Bread Casserole; Pan-Roasted Pork Tenderloin with Honey-Mustard Pan Sauce; and One-Pot Roasted Salmon on Mediterranean Vegetables and Rice; to Zucchini Quick Bread; Cinnamon Rolls; Gingerbread Cookies; and Cherry Cobbler.
Dishes include New Orlean's style Po-Boy sandwiches with slow fermented bread, specialist burgers in floured artisan buns, Jambalaya, artisan corn bread, southern fried chicken, hot dogs in artisan subs, pecan pie and authentic cheesecake.
Collard greens, fried chicken, corn bread, mac and cheese, sweet potato pie.