Warm fermented Cornbread

Like i said in one of my recent blog entries, Fermentation prevents gas formation in the large intestine.
I feremented some cornbread batter, all vegan ofcourse, and absolutely loved the cornbread with some great coffee.
No recipes, no pictures, Not for now .Maybe after april 22.k?
chao
SEPTEMBER 2013
I really meant this TINY blog entry to be a mini-food-journal,but,judging from the number of search queries that lead to this blog entry,I ASSUME that a bigger,more elaborate blog entry is warranted on the subject of WARM FERMENTED CORNBREAD.

Fermentation is a process by which certain UNDIGESTIBLE components of otherwise tasty and nutritious food can be PRE-DIGESTED outside of the body using various MICROBIAL CULTURES and then this fermented product can be cooked and consumed.
I have written a separate blog entry on the finer details of fermentation.PLEASE SEARCH in my archives or look in my TAG CLOUD for the said topic.

hmmmmm,
I am gonna try and make this POSTNOTE as elaborate as possible,solely for the benefit for all the eager readers who come running to this blog entry searching for "FERMENTED CORNBREAD"

CORNBREAD,what is it?
Bread made from corn.
IT COULD BE LEAVENED bread-as in fermented with yeast.

It could be unleavened flat cornbread aka, tortillas or any other flatbread made out by flattening massa dough and roasted on a griddle!

It could also be PANCAKES, made out of batter which includes corn components .and inorder for the pancakes to be fluffy,the batter needs to be FERMENTED PRIOR to cooking or laying out on the griddle!

When corn based batter is fermented overnight-not only does the NATURAL YEAST in the air ferment the batter,but also, various bacteria will act on the batter and kinda digest it to various levels,adding a sour taste to the batter.Thus the batter is now MORE EASILY DIGESTED when consumed and also has a COMPLEX taste spectrum MOSTLY due the acids that have developed as a result of bacterial and yeast digestion of the cornbread batter.The gas released during this microbial pre-digestion also makes the batter airy and fluffy,thus making our pancakes all spongy and fun to eat.

When bacteria digest out the batter PRIOR to cooking and consumption,we save ourselves the FARTING issues that might often come along with consuming bean based batters or even corn based batters.
The farting usually occurs because of undigested food getting acted upon by the bacteria in the LARGE INTESTINE-where the solid wastes stay till we finally defecate.

Enough about farting,coming back to topic on hand,WHICH IS,fermented cornbread,

The cornbread I made ,i made from a batter that I fermented overnight.

Having talked about cornbreads,I would like to add a small note on corncakes-which are famous in the south of USA.
corncakes,THEY MAKE IT LIKE HOW WE MAKE CAKES.
They use cornmeal/polenta flour to make the corncakes.They use the bacteria in yogurt or buttermilk to quickly ferment the corncake batter  for a wee bit,before actually baking it.That is another form of fermenation, but a different example of fermentation nevertheless.

The unleavened corn massa tortillas that are made fresh really do NOT involve any process of fermenation at all...they are cornbreads nevertheless.

Now that we are talking about CORN, I WOULD like to talk a little bit about nutritional deficiences associated with a SOLELY CORN BASED DIET.
Corn is also called maize and in so many parts of south america and in africa,MAIZE is used a a chief staple food,,and unfortunately,corn in its NATURAL FORM,prevents absorption of certain B VITAMINS AND CAN LEAD TO nutritional deficiences especially PELLAGRA.

I will take the time to write a separate blog entry ABOUT PELLAGRA..but for now,let it be mentioned that pellagra is associated with a predominantly maize based diet.

Though corn comes from southamerica, and is very commonly consumed as a staple diet in southamerica,PELLAGRA is rare there.why?
The south americans MODIFY corn INTO an alkalized form .A process that makes B vitamins MORE available and more absorbable and which is why,PELLAGRA is not as prevelant historically or currently in southamerica though corn is a staple food there.
In africa however,maize flour is consumed as is and no modification procedures are adopted , and thus PELLAGRA is widely prevelant in AFRICAN COUNTRIES where maize is a staple diet.

I will write about southamerica and africa,maize,and pellagra and how to prevent it in ANOTHER BLOG ENTRY.
For now,HOPEFULLY, this blog entry suffices and does justice to the header of WARM FERMENTED CORNBREAD!