Cornbread was originally made by Native Americans, using cornmeal, salt and water. The cornmeal itself was the leavening agent. Europeans took up the recipe and, with added ingredients, began a number of regional variations. Skillet cornbread–using the native ingredients along with eggs and buttermilk, and frying the batter in lard or bacon fat–is a common Southern dish. Northern and Canadian recipes often add sugar or molasses to the mix. Today, cornbread is served with main dishes such as roast chicken and chili con carne or used as stuffing for a holiday turkey. Cornbread is usually served warm.

Things You'll Need


Place a roasting pan in an oven at 200 degrees Fahrenheit. After 10 minutes, remove the pan and place it on a trivet on the counter top or table.

Slightly dampen one towel and place it in the bottom of roasting pan. Cover the towel with aluminium foil.

Place cut-up, warm cornbread in the pan. Cover the cornbread with a sheet of foil and a dry towel. Remove the upper foil and towel when you are ready to serve. The cornbread should stay warm for 10 minutes.


  • Warm cold cornbread in the oven on a baking tray at 300 degrees Fahrenheit for 10 minutes.

  • If cornbread is being baked fresh in the oven, you can place the roasting pan in the oven with it for four or five minutes before the cornbread is due to be finished, and remove both together. Let the roasting pan cool for five minutes.