Cornbread is the traditional bread served with potlikker in Southern soul food.
Cornbread is made primarily from cornmeal and may also contain flour, eggs, milk or buttermilk, and a leavening agent. In the American South, it is commonly baked in a skillet or pan and served alongside greens, beans, soups, and stews. Its crumbly texture makes it useful for soaking up flavorful potlikker.
The connection reflects both practicality and regional food history. Corn was an important crop in North America, and cornmeal became a widely used staple among Indigenous peoples and later Southern communities. African American cooks incorporated cornmeal into breads and other dishes, creating many local variations.
Southern cornbread is not identical everywhere. Some versions are lightly sweetened, while others are savory. It is also different from corn pone and hush puppies, which use cornmeal but have distinct preparations and serving traditions. In this pairing, cornbread is the bread used to accompany the cooking liquid.