Cornbread has been a staple in New England for centuries. It was first made by Native Americans who then taught European settlers, who then brought the recipe to other parts of the country. Cornbread is originally made from cornmeal, salt, and water, all of which were easily accessible ingredients in the early days of Harvard College. A unique quality of cornbread is that it rises naturally without the use of added leavening agents. Cornbread evolved over the years to adapt to the character of a particular region. In the South, cornbread is often made with lard or bacon fat, but in the North, recipes are generally sweeter. Similar ingredients used to make cornbread were also used to make Hasty Pudding, a very popular dessert at Harvard, as well as inspiration for Harvard’s own Hasty Pudding Theatricals.