John Myers
Introduction: Traditional Corn Dishes
Corn has been a staple food in many cultures for thousands of years. Native Americans were the first to cultivate corn, and they used it to make a variety of dishes, from stews and porridges to breads and cakes. Today, corn remains an important ingredient in many traditional dishes around the world, from Latin America to Italy and the American South.
Tamales: A Classic Mesoamerican Delicacy
Tamales are a traditional Mesoamerican dish made from masa, a dough made from corn that is steamed or boiled in a corn husk or banana leaf. Tamales can be filled with a variety of ingredients, including meat, cheese, vegetables, and spices. They are a staple during the holiday season in many Latin American countries, including Mexico, Guatemala, and El Salvador. Tamales have a long history in Mesoamerican culture, dating back to the time of the Aztecs and Mayans.
Arepas: A Staple of Colombian and Venezuelan Cuisine
Arepas are a type of corn cake that is popular in Colombia and Venezuela. They are made from masa harina, a type of corn flour, and can be grilled, fried, or baked. Arepas can be filled with a variety of ingredients, including cheese, meat, beans, and avocado. They are often served with hot chocolate or coffee for breakfast, or as a snack throughout the day. Arepas are thought to have originated with the indigenous people of the Andes Mountains.
Polenta: Italy’s Cornmeal Porridge
Polenta is a traditional Italian dish made from coarsely-ground cornmeal that is cooked in water or broth to make a porridge-like consistency. Polenta can be served hot or chilled, and can be flavored with a variety of herbs, cheeses, and meats. It is often served as a side dish or as a base for meat stews or sauces. Polenta has been a staple food in northern Italy for centuries, and was once considered a peasant food.
Cornbread: A Southern American Favorite
Cornbread is a classic Southern American dish made from cornmeal, flour, and other ingredients such as sugar, eggs, and milk. It can be baked in a skillet or a baking dish, and is often served with butter, jam, or honey. Cornbread can be sweet or savory, and is a staple at many Southern meals, including barbecue, fried chicken, and collard greens. Cornbread has been a part of Southern American cuisine since before the Civil War.
Succotash: A Native American Stew
Succotash is a traditional Native American stew made from lima beans, corn, and other ingredients such as peppers, tomatoes, and onions. The dish originated with the Wampanoag tribe of New England, and was introduced to European settlers in the 17th century. Succotash can be served as a side dish or as a main course, and is often flavored with bacon or other meats. It is a staple of New England cuisine, especially during the summer months when fresh corn and beans are in season.
