Cornbread

Prior to the advent of the Spanish in the late 15th century, domesticated maize, or corn in the English-speaking world, spread from Central America to South and North America. The Indians were eating ground corn that had been combined with water and roasted on rocks or in ovens when the Spaniards and Portuguese arrived. The native tribes were engaged in the same activity when the Europeans arrived in North America. The English pioneers inherited the custom, but they also made spoon bread by cooking crushed corn into a thick porridge.

The porridge mixture could be baked rather than boiled thanks to the invention and widespread use of leavening ingredients like baking powder, and the result was cornbread. For lunch, students in schools, and travelers between far-off and frequently questionable dining establishments all packed cornbread. Later, it was made in loaves, muffin tins, flat cakes, and specialty cast iron molds in the shape of corn ears. In religiously orthodox New England Prior to the Sabbath, it was cooked for consumption the next day. It gained widespread acceptance, especially among the least wealthy in North America. Compared to pricey wheat flour-based breads and biscuits, it was significantly less expensive.

The antebellum South saw a rise in popularity of leavened cornbread, which is still a favorite today. The food was known as corn cake in New England during that time and was commonly made from ground corn, butter, salt, and flour. Sugar is frequently added today. Just like the baguette is France's national bread, cornbread can legitimately be referred to as American bread. The world's largest harvested grain, maize, is used in cuisines all around the world even though it is not commonly consumed there.