Cornbread is a quick bread made with cornmeal.
In the United States, corn bread is associated with the cuisine of the Southern United States, with origins in Native American cuisine. Many colonial-era recipes refer to cornmeal as "Indian meal" for this reason. Southern cornbread is more likely to be enriched with buttermilk or bacon fat, while more northern cornbread is likely to contain molasses or sugar. In New England, cornmeal was mixed with rye to produce what was called "Rye and Indian bread". For more, see corn pone, johnnycake, hoe cake, ashcake, and hushpuppies.
In Mexico, Central America, and South America, a number of different cornbread traditions emerged as local ingredients and cultures mixed with bread-making European settlers. In Venezuela and Colombia, arepas are round, flat cornbreads made with masa harina and garullas are a cornbread roll; further south, in Paraguay, Argentina and Brazil, chipa is a bread made with cornmeal, cassava flour, and cheese.