Breads

* Biscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy; used to wipe up, or "sop," liquids from a dish)
* Cornbread (a shortbread often baked in a skillet, commonly seasoned with bacon fat); a Native American contribution.
* Hoecakes (a type of cornbread made of cornmeal, salt and water, which is very thin in texture, and fried in cooking oil in a skillet. It became known as "hoecake" because field hands often cooked it on a shovel or hoe held to an open flame)
* Mouthpieces (balls of cornmeal deep-fried with salt and diced onions); slaves used them to "hush" their dogs yelping for food in their yards.
* Sweet bread (bread with a certain sweetness, presumably from molasses)
* Dumplings (homemade flat square noodles boiled with stewed chicken.
* Waffle)