Dish · american
Cornbread
A quick bread of cornmeal, leavened without yeast, baked in a hot skillet until the edges turn crisp and dark against a tender crumb inside.
Where it comes from
Cornmeal breads were part of Indigenous cooking in the Americas long before European contact. Colonists adopted the grain when wheat was scarce or too costly to import, and the bread spread across the South.
What cooks argue about
Southern cooks argue that sugar has no place in cornbread and that only cornmeal, no wheat flour, belongs in the batter, while others add both without apology.
Nobody has published a cornbread recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.