Category: Quick breads

Over 1.5 billion muffins are sold in the United States every year, but many people still debate their proper classification. A muffin is most accurately categorized as a quick bread, which uses chemical leavening agents like baking powder and baking soda instead of yeast. This places it in a distinct category from both traditional bread and cake, though its proximity to either depends heavily on the recipe.

Many traditional American biscuit recipes famously do not call for eggs, relying instead on a simple combination of flour, fat, and a leavening agent. This article explores the reasons behind this eggless tradition, the ingredients that create their signature flaky layers, and what happens when an egg is included.

Dating back to Native American cuisine, cornbread has been a staple in American cooking for centuries. The core components are remarkably simple, yet understanding **what ingredients are used in cornbread** reveals a world of regional variation, texture, and flavor.