Editing Cornbread (section)

{{Short description|American bread made with cornmeal}}
{{Other uses}}
{{Use American English|date=December 2022}}
{{Use mdy dates|date=December 2022}}
{{Infobox food
| name             = Cornbread
| image            = Skillet cornbread (cropped).jpg
| image_size       = 250px
| caption          = Skillet cornbread
| alternate_name   =
| country          = United States
| region           = [[Southeastern United States|Southeast Woodlands]]
| course           =
| type             = [[Quick bread]]
| creator          = [[Indigenous peoples of the Southeastern Woodlands|Native Americans]]
| served           =
| main_ingredient  = [[Cornmeal]], [[baking powder]]
| variations       = Baked cornbread, Cracklin' bread, [[Corn pone]], Hot water cornbread, [[Johnnycakes]], [[Hushpuppy|Hushpuppies]]
| calories         =
| other            =
}}

'''Cornbread''' is a [[quick bread]] made with [[cornmeal]], associated with the [[cuisine of the Southern United States]], with origins in [[Native American cuisine]]. It is an example of [[batter bread]]. Dumplings and pancakes made with finely ground cornmeal are staple foods of the [[Hopi]] people in Arizona.<ref>{{cite book |last=Cumo |first=Christopher |title=Ancestral Diets and Nutrition |date=2021 |publisher=Taylor & Francis |isbn=9781000176094 |url=https://books.google.com/books?id=ByYAEAAAQBAJ&pg=PT399}}</ref> The [[Hidatsa]] people of the Upper Midwest call baked cornbread ''naktsi'', while the [[Choctaw]] people of the Southeast call it ''bvnaha''.<ref>{{cite web|title=Baking Bread the Choctaw Way|date=March 18, 2018 |url=https://www.nanawaya.com/post/2018/03/18/baking-bread-the-choctaw-way|publisher=nanawaya.com|access-date=March 18, 2018}}</ref> The [[Cherokee]] and [[Seneca people|Seneca]] tribes enrich the basic batter, adding [[chestnuts]], [[sunflower seeds]], [[apples]], or [[berries]], and sometimes combine it with beans or potatoes.<ref>{{cite book |title=New York State Museum Annual Report |date=1910 |page=70 |url=https://books.google.com/books?id=tnxUAAAAYAAJ&pg=RA4-PA70}}</ref> Modern versions of cornbread are usually [[Leavening agent|leavened]] by [[baking powder]].<ref>Wilson, C. R. (2007). "Cornbread". In J. T. Edge (ed.), ''The New Encyclopedia of Southern Culture: Vol. 7: Foodways'' (pp. 152–154). The University of North Carolina Press.</ref>