Cornbread emerged as a dish soon after European settlers arrived in America. Native Americans had been feasting on white cornmeal for thousands of years, and new settlers merged this common grain with bread recipes traditional of Europe.

Cornbread is now a beloved staple of southern cuisine. It’s eaten by itself as a hearty snack, or as a starchy side as a part of a feast of southern dishes. It’s also particularly adept at mopping up delicious sauces and soups. The bread is formed by whisking together cornmeal, butter (or lard), sugar, eggs and buttermilk and cooking the mixture in a skillet. After being baked, it’s cut into wedges and served with supper.

Try this recipe next time you’re planning to cook up a stew, casserole or heavy meat dish.