cornbread

Cornbread is bread made from ground corn, typically cornmeal, mixed with a liquid and fat and often leavened with baking powder or baking soda; eggs may be included. It is baked, fried, or steamed, and ranges from crumbly to cake-like in texture. When made with pure cornmeal and no wheat flour, it is gluten-free.

Historically rooted in Indigenous American cooking, cornmeal breads spread across North America with European colonists and enslaved people, giving rise to regional styles. Southern cornbread is usually dense and crumbly, baked in a hot cast-iron skillet and often unsweetened. Northern versions are commonly sweeter and more cake-like, with added sugar and eggs. Related forms include spoon bread (soft, custard-like), corn pone (simple, often unleavened), and hoe cakes (thin griddle cakes).

Culinary uses include serving as a side with chili, stews, barbecue, and fried foods; it can also be used for stuffing or as croutons. Flavorings range from savory herbs, cheese, or jalapeños to sweet corn kernels. Storage can lead to drying if left unwrapped, so warming before serving is advised to restore moisture.