{"id":199633,"title":"Cornbread neboli americk\u00fd kuku\u0159i\u010dn\u00fd chl\u00e9b","modified":"2026-10-31T17:58:22+01:00","plain":"Neslazen\u00fd kuku\u0159i\u010dn\u00fd chl\u00e9b z americk\u00e9ho Jihu, pe\u010den\u00fd v litinov\u00e9 p\u00e1nvi, se zlatavou a k\u0159upavou k\u016frkou d\u00edky tuku ze slaniny.\n\n\n\nNa st\u016fl p\u0159ich\u00e1z\u00ed p\u0159\u00edmo z p\u00e1nve, je\u0161t\u011b hork\u00fd, s k\u0159upav\u00fdmi okraji a zlatav\u00fdm povrchem. K\u016frka von\u00ed po tuku ze slaniny, v jemn\u00e9 st\u0159\u00edd\u011b vynik\u00e1 kuku\u0159ice, bez \u0161petky cukru. Odlamuje se rukou, pot\u00edr\u00e1 m\u00e1slem a hod\u00ed se stejn\u011b dob\u0159e k du\u0161en\u00e9mu j\u00eddlu jako k misce chili.\n\n\n\nDal\u0161\u00ed vydatn\u00e1 klasika pro spole\u010dn\u00e9 stolov\u00e1n\u00ed: mac & cheese\n\n\n\nCo je cornbread?\n\n\n\nCornbread neboli kuku\u0159i\u010dn\u00fd chl\u00e9b je rychl\u00fd chl\u00e9b bez kynut\u00ed p\u0159ipravovan\u00fd p\u0159edev\u0161\u00edm z celozrnn\u00e9 kuku\u0159i\u010dn\u00e9 krupice, trochy p\u0161eni\u010dn\u00e9 mouky, podm\u00e1sl\u00ed, vejce a tuku ze slaniny. O nakyp\u0159en\u00ed se staraj\u00ed pr\u00e1\u0161ek do pe\u010diva a jedl\u00e1 soda. Ji\u017eansk\u00e1 verze z p\u00e1nve neobsahuje cukr a v souladu s tradic\u00ed americk\u00e9 kuchyn\u011b v n\u00ed hraje hlavn\u00ed roli kuku\u0159ice.\n\n\n\nNa americk\u00e9m Jihu se kousek cornbreadu \u010dasto pod\u00e1v\u00e1 k trhan\u00e9mu vep\u0159ov\u00e9mu\n\n\n\nCelozrnn\u00e1 krupice dod\u00e1v\u00e1 chlebu pevnost a rustik\u00e1ln\u00ed strukturu, mal\u00e9 mno\u017estv\u00ed mouky umo\u017e\u0148uje kr\u00e1jet \u00fahledn\u00e9 porce. Podm\u00e1sl\u00ed je z\u00e1sadn\u00ed pro chu\u0165 i strukturu: jeho kyselost aktivuje jedlou sodu a pom\u00e1h\u00e1 t\u011bsto nakyp\u0159it. Tuk ze slaniny, rozeh\u0159\u00e1t\u00fd v p\u00e1nvi p\u0159ed nalit\u00edm t\u011bsta, dod\u00e1v\u00e1 chu\u0165 a vytv\u00e1\u0159\u00ed zlatavou k\u016frku, kter\u00e1 je pro tuto verzi typick\u00e1. V dob\u0159e rozp\u00e1len\u00e9 litinov\u00e9 p\u00e1nvi spodek i okraje rychle zezl\u00e1tnou, zat\u00edmco st\u0159ed se prope\u010de. Chl\u00e9b s k\u0159upavou k\u016frkou pat\u0159\u00ed na st\u016fl hork\u00fd.\n\n\n\nJi\u017eansk\u00e1 verze z litinov\u00e9 p\u00e1nve\n\n\n\nCornbread pat\u0159\u00ed ke kuchyni americk\u00e9ho Jihu a k jednoduch\u00e9mu va\u0159en\u00ed: kuku\u0159i\u010dn\u00e1 krupice, podm\u00e1sl\u00ed, litina a tuky na pe\u010den\u00ed. Jeho osobitost stoj\u00ed na n\u011bkolika z\u00e1sad\u00e1ch: \u017e\u00e1dn\u00fd cukr, \u010derstv\u00e9 podm\u00e1sl\u00ed, tuk ze slaniny a p\u0159edeh\u0159\u00e1t\u00e1 litinov\u00e1 p\u00e1nev. Vynech\u00e1n\u00ed cukru je sou\u010d\u00e1st\u00ed ji\u017eansk\u00e9ho charakteru: v chuti z\u016fst\u00e1v\u00e1 hlavn\u00ed kuku\u0159ice, dopln\u011bn\u00e1 plnost\u00ed tuku a nakysl\u00fdm t\u00f3nem podm\u00e1sl\u00ed.\n\n\n\nDal\u0161\u00ed ji\u017eansk\u00e9 j\u00eddlo p\u0159ipravovan\u00e9 v litin\u011b: cajunsk\u00e1 jambalaya s ku\u0159etem a uzenou klob\u00e1sou\n\n\n\nP\u00e1nev je stejn\u011b d\u016fle\u017eit\u00e1 jako suroviny. Litina udr\u017euje teplo: jakmile se t\u011bsto dotkne hork\u00e9ho tuku, za\u010dne se tvo\u0159it k\u0159upav\u00e1 k\u016frka, zat\u00edmco se st\u0159ed postupn\u011b prop\u00e9k\u00e1.\n\n\n\nHlavn\u00ed suroviny na cornbread\n\n\n\n\n\n\n\nZ\u00e1kladem je celozrnn\u00e1 kuku\u0159i\u010dn\u00e1 krupice, kter\u00e1 dod\u00e1v\u00e1 kuku\u0159i\u010dnou chu\u0165, barvu a rustik\u00e1ln\u00ed strukturu. Mal\u00e9 mno\u017estv\u00ed p\u0161eni\u010dn\u00e9 mouky pom\u00e1h\u00e1 chlebu dr\u017eet pohromad\u011b p\u0159i kr\u00e1jen\u00ed, ani\u017e by p\u0159ebilo chu\u0165 kuku\u0159ice. Nepostradateln\u00e9 podm\u00e1sl\u00ed dod\u00e1v\u00e1 p\u0159\u00edjemnou nakyslost a aktivuje jedlou sodu; vejce ho spoj\u00ed s ostatn\u00edmi slo\u017ekami t\u011bsta.\n\n\n\nTuk ze slaniny dod\u00e1v\u00e1 v\u00fdraznou chu\u0165 a syt\u011b zlatavou k\u016frku; lze ho nahradit m\u00e1slem nebo chu\u0165ov\u011b neutr\u00e1ln\u00edm olejem, kter\u00e9 maj\u00ed jemn\u011bj\u0161\u00ed chu\u0165. Jedl\u00e1 soda a pr\u00e1\u0161ek do pe\u010diva zajist\u00ed nakyp\u0159en\u00ed, \u0161petka soli t\u011bsto dochut\u00ed. Tato verze neobsahuje cukr: nejde o opomenut\u00ed, ale o typick\u00fd rys tohoto st\u0159\u00eddm\u00e9ho ji\u017eansk\u00e9ho pojet\u00ed, v n\u011bm\u017e vynik\u00e1 kuku\u0159ice.\n\n\n\nK jak\u00e9mu pomalu du\u0161en\u00e9mu j\u00eddlu ho pod\u00e1vat? K fazol\u00edm po bostonsku\n\n\n\nP\u00e1nev, k\u016frka a pod\u00e1v\u00e1n\u00ed\n\n\n\nIde\u00e1ln\u00ed je litinov\u00e1 p\u00e1nev o pr\u016fm\u011bru 23 cm, ale poslou\u017e\u00ed i p\u00e1nev o pr\u016fm\u011bru 23 a\u017e 25 cm. Z\u00e1sadn\u00ed krok: zat\u00edmco se p\u0159edeh\u0159\u00edv\u00e1 trouba, rozeh\u0159ejte v p\u00e1nvi tuk ze slaniny. P\u0159i nal\u00e9v\u00e1n\u00ed t\u011bsta do rozp\u00e1len\u00e9ho tuku bu\u010fte opatrn\u00ed, m\u016f\u017ee st\u0159\u00edkat; pr\u00e1v\u011b kontakt s takto hork\u00fdm tukem vytvo\u0159\u00ed k\u0159upavou k\u016frku, kterou se cornbread z p\u00e1nve li\u0161\u00ed od m\u011bk\u010d\u00edch verz\u00ed pe\u010den\u00fdch ve form\u011b.\n\n\n\nCornbread se pod\u00e1v\u00e1 tak\u00e9 k misce chili con carne\n\n\n\nPo upe\u010den\u00ed ho vyklopte na prk\u00e9nko nebo m\u0159\u00ed\u017eku a pod\u00e1vejte p\u011bkn\u011b hork\u00fd, dokud je k\u016frka k\u0159upav\u00e1 a st\u0159\u00eddka tepl\u00e1. Jako p\u0159\u00edloha k vydatn\u00fdm j\u00eddl\u016fm, jako jsou Philly cheesesteak, nachos s hov\u011bz\u00edm masem nebo pikantn\u00ed ku\u0159ec\u00ed k\u0159id\u00e9lka s mangem, dod\u00e1v\u00e1 rustik\u00e1ln\u00ed n\u00e1dech a pocit dom\u00e1c\u00ed pohody.\n\n\n\n\n\n\tPrav\u00fd americk\u00fd cornbread\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t50 g tuku ze slaniny245 g celozrnn\u00e9 kuku\u0159i\u010dn\u00e9 krupice60 g hladk\u00e9 mouky0.5 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva0.5 l\u017ei\u010dky jedl\u00e9 sody0.25 l\u017ei\u010dky jemn\u00e9 soli1 vejce340 g podm\u00e1sl\u00ed (dob\u0159e prot\u0159epan\u00e9ho)\t\n\t\n\t\tP\u0159\u00edpravaP\u0159edeh\u0159ejte troubu na 230\u00b0C.Dejte tuk ze slaniny do litinov\u00e9 p\u00e1nve o pr\u016fm\u011bru 23 a\u017e 25 cm a vlo\u017ete ji do trouby, zat\u00edmco se p\u0159edeh\u0159\u00edv\u00e1. Hod\u00ed se i \u010dtvercov\u00e1 kovov\u00e1 forma o stran\u011b 20 cm.V m\u00edse prom\u00edchejte metli\u010dkou kuku\u0159i\u010dnou krupici, mouku, pr\u00e1\u0161ek do pe\u010diva, jedlou sodu a s\u016fl.V jin\u00e9 m\u00edse pro\u0161lehejte vejce s podm\u00e1sl\u00edm.V such\u00e9 sm\u011bsi ud\u011blejte d\u016flek a vlijte do n\u011bj tekut\u00e9 suroviny, pak m\u00edchejte jen tak dlouho, dokud nevznikne stejnorod\u00e9 t\u011bsto.Vyjm\u011bte horkou p\u00e1nev z trouby a nalijte do n\u00ed t\u011bsto, d\u00e1vejte p\u0159itom pozor na prskaj\u00edc\u00ed tuk.Pe\u010dte p\u0159ibli\u017en\u011b 25 minut, dokud st\u0159ed nezpevn\u00ed a povrch nezezl\u00e1tne.Vyklopte na prk\u00e9nko nebo m\u0159\u00ed\u017eku a pod\u00e1vejte tepl\u00e9.\t\n\t\n\t\tJi\u017eansk\u00fd cornbread z litinov\u00e9 p\u00e1nve, bez cukru, jak vel\u00ed tradice americk\u00e9ho Jihu. \u010cerstv\u00e9 podm\u00e1sl\u00ed je z\u00e1sadn\u00ed pro chu\u0165 i strukturu. Tuk ze slaniny rozeh\u0159\u00e1t\u00fd v p\u00e1nvi vytvo\u0159\u00ed zlatavou a k\u0159upavou k\u016frku. Lze ho nahradit m\u00e1slem nebo olejem, ale tuk ze slaniny dod\u00e1 nejautenti\u010dt\u011bj\u0161\u00ed chu\u0165.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199633"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199633\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/191825"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}