was an important staple throughout the American South.
Cornbread developed as an affordable and practical way to prepare cornmeal, often using ingredients that were readily available in the household.
Many traditional Southern recipes emphasized a savory flavor rather than sweetness.
Common ingredients included:
Cornmeal.
Buttermilk.
Eggs.
Fat such as bacon grease or butter.
Baking soda or baking powder, depending on the recipe.
Some cooks preferred a thin, crisp crust created by baking the batter in a preheated cast-iron skillet.
For these cooks, adding sugar changes the character of the dish.
They believe cornbread should complement savory meals rather than resemble
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