Cornbread

Cornbread is a quick bread made primarily from cornmeal, commonly baked or fried. It ranges from savory and crumbly to slightly sweet, depending on regional traditions and recipe.

Cornmeal: Coarsely or finely ground dried maize used in breads, porridges, and other foods. Its grind and proportion determine cornbread’s graininess and tenderness.
Skillet cornbread: Cornbread baked in a heavy skillet, often preheated to create a browned crust. The hot pan gives this common form a crisp exterior.
Indigenous peoples of the Americas: The diverse peoples and nations whose societies originated in the Americas before European colonization. Indigenous knowledge of maize and its preparation shaped later corn-based breads.
Northern cornbread: A style of American cornbread often made with wheat flour and some sugar. It contrasts with Southern styles that often favor less sweetness and more cornmeal.
Maize: A cereal grain domesticated in the Americas, also known as corn. Cornbread’s defining ingredient comes from this grain.
Corn pone: A simple cornmeal bread, traditionally shaped by hand and baked or cooked in a skillet. It is a closely related, often denser form of corn bread.
Three Sisters (agriculture): An Indigenous intercropping system that grows maize, beans, and squash together. Maize cultivation within this food system underlies many corn-based traditions.
Southern cornbread: A regional American style often made with little or no sugar and a high proportion of cornmeal. Its savory, corn-forward profile is a familiar alternative to sweeter recipes.
Baking powder: A dry chemical leavening agent that releases carbon dioxide when moistened and heated. It raises many quick-bread batters without yeast.
Johnnycake: A cornmeal flatbread associated with early American and Caribbean cooking. Its griddle-cooked form shows how cornmeal bread can differ from oven-baked loaves.

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