Corn bread is a baked quick bread made primarily from cornmeal, leavened with baking powder rather than yeast. It developed from Native American corn preparations and was adapted by European settlers into the dense, savory loaf associated with the American South, where it is traditionally paired with chili, stews, and barbecue. Recipes vary from slightly sweet versions made with sugar or honey to plain, savory versions leavened with buttermilk; related corn-based flatbreads include Mexican pan de elote and South American arepas. Texture ranges from dense and crumbly to light and cake-like depending on the ratio of cornmeal to wheat flour.