Cornbread, once a means for survival by European settlers of the New World, has evolved from a "sad paste of despair" to a much-loved staple in parts of America.
In colonial America, the shortage of flour and sugar meant that settlers had to make do with bread made from ground maize, salt and water. Early cornbread went by names such as "pone, ashcakes, hoe-cakes, journey-cakes, johnny-cakes, slapjacks, spoonbreads and dodgers".
Today cornbread recipes vary depending on location baking techniques. In northern America cornbread tends to be made using yellow cornmeal while southern states prefer white.
For my cornbread recipe I use buttermilk, butter, sugar and eggs. The cornmeal is just gritty enough so that the outside of the bread forms a fine crust. It's delicious and I've been eating it for days. The first time I made it, I ate it with a slow-cooked beef and vegetable stew. This time I've been eating it for breakfast with sliced bananas on top. The recipe has just the right amount of sugar in it to pair it well with savory or sweet foods.