Bannock bread recipe

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United Bannock bread recipe, with origins in Native American cuisine. Europeans arrived in the New World. Although Native people in the Americas first cultivated corn, it was introduced in West Africa by European traders shortly after contact through the Atlantic slave trade, and quickly became a major staple in African cooking.

In its earliest developments in the American colonies, cornbread was a simple combination of ground cornmeal and water that was then stirred together and baked over an open fire or in a hearth. At this point in its history, cornbread’s role in Southern cuisine emerged out of necessity. Cornbread is a popular item in Southern cooking and is enjoyed by many people for its texture and aroma. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.