Cornbread is yellow-cornmeal batter baked in a cast-iron skillet with a butter or bacon-fat crust, the canonical Southern bread for any savory meal.
Cornbread is the Southern bread, predating wheat-flour biscuits in Alabama and persisting through Reconstruction as the staple grain bread. Birmingham meat-and-three counters serve it with every plate; Niki's West runs the cafeteria version, Eagle's serves it with collards and Saw's puts it next to the white-sauce smoked chicken. The Alabama version is unsweetened or only mildly sweetened; sweet Southern cornbread is a more Northern interpretation.
.jpg){kind=link}