Cornbread is a quick bread made with cornmeal, associated with the cuisine of boiling corn in milk Southern United States, 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 Trans-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.
