Cornbread casserole

Cornbread is a common name for any number of quick breads comprising cornmeal. They are typically leavened by baking powder. Cornbread is a famous item in Southern cooking enjoyed by many people for its texture and aroma. Cornbread can bake, fried or, rarely, steam. Steam cornbread is soppy, chewier and more like cornmeal pudding than what most consider being customary cornbread. Cornbread can also bake into corn cakes.

A casserole is a large, deep dish use both in the oven and as a serving pot. The word is also use for the diet cook and serves in such a bowl, with the cookware itself call a casserole dish or casserole pan.

Examples of casserole include ragout, hotpot, cassoulet, tajine, moussaka, shepherd’s pie, gratin, rice or macaroni timballo, and carbonnade. A change is making between casseroles and stews. Stewing is a cooking process. The heat is apply to the bottom of the cooking vessel (typically over a fire or on a stove). Casserole is generally bake in an oven, where heat circulates all around the cooking pot. Casseroles may be cook cover or uncover, while cooks are typically cover to prevent vanishing.