 Cornbread is made from cornmeal and can differ significantly in taste and texture from region to region.In general, the South prefers white cornmeal with little to no wheat flour or sweeteners added; it is traditionally baked in a cast-iron skillet and ideally has a crunchy outside and moist inside.The North usually prefers yellow cornmeal with sometimes as much as half wheat flour in its composition, as well as sugar, honey, or maple syrup.