This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with fried cornbread in Native American cuisine. Europeans arrived in the New World.
Cornbread is a popular item in Southern cooking enjoyed by many people for its texture and aroma. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes. Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. Cornbread, especially leftovers, can be eaten as a breakfast. In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread traditionally used white cornmeal and buttermilk.
United States, especially in the South. A slightly different variety, cooked in a simple baking dish, is associated with northern U. The batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A primarily Southern dish consisting of cornbread with pork cracklings inside. It can be prepared with any method but a skillet is most common as it allows for making the cornbread crispier. This pejorative term often is directed at persons from rural areas of the Southern and Midwestern United States.