Cornbread

This hearth bread became popular among settlers in the southern United States because it was so quick to rustle up, and could be cooked on an open fire. Here, baked in an ovenproof frying pan, the wood-fired oven, colours the bread a golden yellow. Cornbread is often eaten with chilli con carne or Boston baked beans, but you can also serve it for breakfast with crispy bacon, butter and maple syrup.