https://www.essence.com/lifestyle/food-drinks/corn-african-american-kitchens/

Though diverse in taste and texture, cornbread has had a ubiquitous presence on American dinner tables across the nation—from North to South to East to West. While regional food sources and cultural dynamics have evolved the African-Americans diet, some things like cornbread persisted through time, migration and more. But why?

“The most popular rations that were given out to enslaved people as inexpensive staples was cornmeal,” says Dr. Frederick Douglass Opie, professor of history and foodways at Babson College in Babson Park, Mass. “Corn is something that the Portuguese

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