In America, history tells us that cornbread has been around since the arrival of the Europeans. The Native Americans learned early to dry and grind corn into corn meal, the basic component of cornbread. The original cornbread — thin, dense and flat bread — was a great way to transport healthy food for long distances over long periods of time without a lot of added weight. Elsewhere in the world, you can almost always find some form of cornbread where corn is a harvested crop for food.

There are many different versions of cornbread. Mexican culture has influenced cornbread with the addition of jalapeño peppers or other flavorful peppers. For two great recipes for a more Southwestern style cornbread try our Cornbread Muffins with Peppers & Scallions and/or our Jalapeño Cornbread. Sweet cornbread and cornbread muffins tend to be more popular in the North. For great versions of this style of cornbread try our Double No Trouble Cornbread, Fresh Corn Buttermilk Muffins or our Perfect Cornbread Muffins. Down South you are more likely to find skillet versions of cornbread that are less sweet, more like our Jalapeño Cornbread and our Bacon & Chili Cornbread.

In addition to traditional cornbread cake, muffins or skillet-bread, cornbread makes a wonderful stuffing for meats. The sweetness of the cornmeal goes wonderfully with poultry or even with beef when served with a Southwestern flair. For great examples of using cornbread as a stuffing check out the Cornbread Stuffed Flank Steak or the elegant Honey Glazed Cornish Hens with Cornbread Stuffing.

Bon Appetit!

- Glutenfreeda