Cornbread for Beginners: A Simple Introduction

What Is Cornbread?

If you're unfamiliar with Cornbread, here's a simple introduction. A bread divided by the Mason-Dixon Line: Northern cornbread is sweet and cake-like (thanks to sugar and flour); Southern cornbread is savory, crumbly, and made almost entirely from coarse stone-ground cornmeal with minimal flour and no sugar — 'sweet cornbread is a Northern abomination,' a Georgia grandmother once declared in print. The Southern technique requires a screaming-hot cast iron skillet preheated with bacon drippings; when the batter hits the skillet it immediately sizzles and starts forming a lacquered, crispy bottom crust that is the hallmark of proper skillet cornbread. Native American johnnycake is the ancestor, making cornbread one of America's few truly indigenous foods adapted rather than imported.

Where Does It Come From?

Cornbread originated in Southern states, USA. It's a beloved part of the local food culture and one of the dishes that best represents USA's culinary tradition.

What Does It Taste Like?

Cornbread has a distinctive flavour. The combination of Stone-ground cornmeal, Buttermilk, Eggs creates a taste that is characteristic of Southern states's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

Cut from a cast iron skillet, eaten hot with a pat of butter

Where Can I Try Cornbread?

The best place to try Cornbread for the first time is in Southern states, USA. If you can't travel there, look for restaurants specialising in USA cuisine in your city, or try making it at home using our recipe guide.

Is Cornbread Suitable for Me?

Cornbread traditionally contains Stone-ground cornmeal. Its spice level is 0, which may require adjustment for those sensitive to spice.