Cornbread is a variety of quick bread (a bread leavened chemically, rather than by yeast) containing cornmeal.
Cornbread is a traditional staple of rural cuisine in the United States of America, especially in the Southern United States. A typical contemporary northern US cornbread recipe contains half wheat flour, half cornmeal, milk, eggs, sugar, leavening agent and salt, resulting in a bread that is somewhat lighter and cakier than its more traditional southern counterpart, which is normally made from a mixture of cornmeal, buttermilk, salt, eggs, lard or bacon fat, and leavening agent. This bread will tend to be denser, meant more as an accompaniment than as a bread meant to stand on its own.
Cornbread is a popular item in Soul food enjoyed by many people for its texture and scent.
While various colors of cornmeal are used, the preference in the north tends to be for yellow cornmeal, whereas the south is heavily biased towards white cornmeal.
Corn isn’t just something we eat on the cob with melted butter in summer when it’s "as high as an elephant’s eye." The fact is, of all the corn grown, we consume less than one percent as fresh, frozen or canned corn, even corn meal.
And while corn is generally considered the fodder of the poor, we can recall the endless fields of corn in the Dordogne region of France.
Corn and corn products are among the most common foods that can cause allergic reactions in people.
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