So's not to clutter up the dinner thread, and since I didn't see a topic for cornbread (leftover cornbread, yes, but not just plain ol' cornbread), I'm starting one.
I'm an English girl living in semi outback Australia whose only 'American Experience' was Disney Land Florida circa 2001. I do not Cornbread. Teach me your ways.
Edit to Add: I know there will be a thread or 6, off to find..
Well. Off we go to the cornbread races.
If they have such a creature as cornbread mix in Australia, get you some. It's a combo of corn meal and flour, and if it's self-rising, it has baking powder and/or soda in it. I usually use Martha White self-rising corn meal mix, but I realize such may not be available to you, and making up your own is easy enough:
2 cups cornmeal (white or yellow, as you prefer, or whichever is available; I can tell little, if any, difference in the taste)
1 1/4 cup all purpose flour
1 1/2 tbsp baking powder
3 eggs, beaten
1/4 cup bacon grease (preferred; vegetable oil or melted butter will work, if you must), plus extra for skillet
About 1 1/2 cup milk (I never measure; I pour and stir until it's "right," so this is a guess)
1/2 - 1 tsp salt (depending on your taste for salt and how salty your bacon grease is)
Put a tablespoon or two of bacon grease oil into an iron skillet and put it in a 400-degree F oven before you start. You want a hot skillet so you'll get a good crust on the bottom and sides of the cornbread.
Whisk the dry ingredients together. Beat the eggs in with the milk, and pour into the dry stuff. Add the bacon grease or oil, and stir it all up together until well blended. You want a batter slightly thicker than a cake batter. Pour it into the hot skillet, and then bake for about 25-30 minutes, until golden.
Cut in wedges and eat with LOTS of butter.
That's cornbread. Depending on the part of the US you're from, you may put sugar in your cornbread. I, personally, think sweet cornbread is an abomination.
Cornbread is often served with pork products, soups and stews, chili, sauteed vegetables, and the like. The rule of thumb is that when you're having mashed potatoes or breakfast, you should have biscuits; any other time, cornbread is acceptable. Of course, the highest and best use of cornbread is crumbled up into a bowl of navy beans or pinto beans cooked with ham.
It's also good to make it just a bit thinner, and cook it in a waffle iron. You may want to let it cycle twice, to get a good crispy crust.
Then: Cornbread dressing, the PROPER dressing to serve with chicken or turkey.
Take an 8-inch skillet of cornbread, crumble it into small pieces, and let it sit on the counter and get stale for an hour or so. Then mix it with a couple of cups of chicken broth, some salt, lots of black pepper, sage, and two beaten eggs. I find a potato masher is good to break up the larger chunks. Again, you want it fairly "soupy." Pour it into a 9 x 13 baking dish and bake at 350F for an hour. You can also put chopped, sauteed onion and chopped up celery in it if you prefer; I prefer it without. It's also not unusual to find it with shredded boiled chicken cooked into it. Typically served with a cranberry relish on the side, and some gravy.
Some folks use a combo of white sandwich bread and cornbread, in up to about a 50-50 ratio. It's super important the white bread be very stale, so it will crumble. I prefer all cornbread, but I've made it with a 3:1 ratio of cornbread to white bread. Consistency is perhaps a little better.
Anxious to hear others' take on cornbread.