Tried googling which countries eat cornbread
This link list Caribbean islands that eat johnnycake. That’s similar.
This link mentions Native Americans and the US. Nothing about other countries.
What about Canada, UK, Australia and Europe? Are they missing out on this delicacy? I prefer cornbread over sliced bread, biscuits or rolls any day. I’d be devastated if a French Cafe didn’t have cornbread.
Only ever saw it on a menu once, here, in Penrith.
Tried it out of curiosity, and found it vile: heavy and too rich.
I presume it’s better in its homeland, so I’d try it again in the US.
Ugh, dense cornbread. Totally agree that’s nasty.
I add a little extra milk to make mine lighter.
I’ve wondered if finely milled corn meal is available in other countries? That’s essential to make cornbread. The other ingredients are common baking items any home pantry usually has.
IIRC Johnny cakes use a courser corn meal.
Information on the different types of corn meal.
This is very informative. Interesting how different cultures refer to ingredients.
Is that the same as cornflour?
I use it mostly to thicken sauces.
I’ve never actually noticed corn meal on the aisles of any supermarket, but looking online, it looks like it’s available, at least in some places.
Edit: Ninja’d by OP!
Sort of.
Bizcocho is a close relative of cornbread and recipes for it normally use corn flour, but the density of Spanish bizcocho and American cornbread, wellllll… both in pure weight and calories, your version is a lot heavier. I’ve made both regular and chocolate bizcochos for Americans using 3x as much sugar as I would at home and they still found it “so light!”
The French and Italians also make bizcochos, but I don’t know what do they call them. We had chocolate kaka in Sweden which was on the heavy side. My crystal ball says you can find variations on the theme all over Europe, but of course with different names.
We can get something from our local bakery which is called cornbread. It’s like normal bread except more yellow and a hint of corn flavour. Is that what cornbread is in the US?
not routinely in the UK. I have made it once or twice, family didn’t like it (could be I’m crap at making it of course)
I’ve only seen it once in Australia, at a restaurant specializing in southern American food. It was prepared more like a sliced loaf of bread, rather than like…a cake, I suppose. Rather odd.
There used to be a fast food place in Sydney called* Boston Market*. They sold baked dinners with various accompaniments. One of the side dishes was a little personal cornbread loaf. My son enjoyed it but I found it to be too cake like - all fat, flour and sugar. But interesting as a variation on bread I guess.
It’s probably very similar. Here’s a photo. You can see the color and texture.
It can be sliced many ways. Triangles, squares or even cooked in muffin pans.
Many Americans eat cornbread without sugar. I make it with just a little sugar. Two rounded tablespoons in a batch. That gives a hint of sweetness. But it’s not sweet like cake.
Thank you! I think ours might be cornbread-lite. It is less yellow, less dense and seems to be baked like normal bread. I will be in the US in February so will try proper cornbread. I love almost anything with corn.
That looks very tasty. 
I’ll have to try Bizcocho someday at a Spanish restaurant. I love the flavor of corn.
We (South Africa) have two main kinds - mealiebread[/URL made with sweetcorn], and *[URL=“https://en.wikipedia.org/wiki/Potbrood”]potbrood* [/pɔtbroət/ (the latter is made ina kind of Dutch Oven and may be made with maize or wheat or a combo)
Maize is a staple here, but usually in the form of samp (like hominy without the nixtamalization) or pap (stiff porridge like mash or polenta)
If your local “cornbread” is “like normal bread”, then it’s probably got a lot more wheat flour in it than corn. Cornbread is very crumbly, as corn doesn’t have the gluten which holds wheat bread together. Real cornbread, if you try to spread butter on it, you’ll end up with crumbs on your knife.
Though to be fair, even American cornbread will often be roughly equal parts corn and wheat.
Thank you. Then ours is not real cornbread. It doesn’t crumble.
In the UK corn flour is also known as polenta which is quite common. I made cornbread from it once and it was OK. You can now get Jiffy brand cornbread mix from amazon.co.uk.
Canadian here. Mom used to make it because dad’s mom was Iowan and he liked it. When I see it here, it’s more of a confection than a staple.
The place downstairs from my office puts it on the side when the special is taco salad.