Cornbread was originally made by Native Americans, using cornmeal, salt and water.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.
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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.