Cornmeal gives traditional cornbread its name and provides the dish’s characteristic grain and corn flavor.
Cornbread is made from ground corn, usually combined with liquid and a leavening agent. Southern versions often differ from sweeter, cake-like styles found elsewhere in the United States. Recipes may include eggs, buttermilk, baking powder, or a small amount of wheat flour.
Cornbread became important in Southern cooking because corn grew reliably in the region and could be ground into meal. Native American food knowledge influenced early European settlers, while enslaved African cooks and later Black communities helped develop the regional preparations now associated with soul food. Cornbread is commonly served with greens, beans, barbecue, and stews.