Editing Cornbread (section)

===Baked===
[[File:BlueCornbread.JPG|thumb|left|Home-baked cornbread made with [[blue corn]]meal]]
Cornbread is a common bread in [[United States]] cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where [[wheat]] flour was more expensive. Cornbread, especially leftovers, can be eaten as a [[breakfast]]. It is also widely eaten with [[barbecue]] and [[chili con carne]]. In parts of the Southern and Southwestern United States, cornbread, accompanied by [[pinto bean]]s, has been a common lunch for many people. It is still a common side dish for many [[supper]]s, often served with [[butter]]. Cornbread crumbs are also used in some poultry stuffings or dressing as it is called; cornbread stuffing is particularly associated with [[Thanksgiving]] turkeys.

In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs.<ref>Cooks Illustrated Magazine, ''Baking Illustrated''. Brookline, MA: America's Test Kitchen, 2004, {{ISBN|0-936184-75-2}}.</ref> Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as [[Pork rind#Cracklings|pork rinds]] are sometimes used. Cornbread is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In [[Texas]], [[Mexico|Mexican]] influence has spawned a hearty cornbread made with fresh or creamed corn kernels and [[jalapeño]] peppers and topped with shredded cheese. Cornbread is typically eaten with [[molasses]] in the southern states and with [[butter]] and honey in the northern states of America.