Cornbread

Cornbread is a quick bread made from cornmeal, typically baked in a small, round cast-iron skillet. It is a staple food in the Southern United States and is also popular in other parts of the Americas. Cornbread is often associated with traditional American cuisine, particularly in the context of soul food and barbecue. The texture and flavor of cornbread can vary greatly, depending on the ratio of cornmeal to wheat flour, the use of ingredients like buttermilk or eggs, and the presence of added fats such as butter or bacon grease. In Hebrew, cornbread is known as לחם תירס (lechem tiras). In Spanish, it is referred to as pan de maíz, and in French, it is called pain de maïs. Cornbread has a long history, with Native American tribes being the first to cultivate and use corn for food. The introduction of corn to European settlers led to the development of various corn-based dishes, including cornbread, which became a dietary staple due to its simplicity and nutritional value. Today, cornbread is enjoyed in both sweet and savory forms, often served as a side dish or as a component in other dishes like stuffing or cornbread dressing.