Cornbread is of great importance to Southerners and is considered a staple item in the South. The primary difference between Northern cornbreads and Southern cornbreads is that Northerners use significant amounts of sugar and flour, while Southerners use very little or none at all.
Southern cornbreads are usually cooked in a hot skillet with some type of fat. Native Americans made cornbread long before the first Europeans settled the Americas. The earliest cornbreads were called 'pone' from the Algonquin word 'apan' and were a simple mixture of cornmeal, salt and water.