I don't know if it is a Southern (U.S.) thing or not, but cornbread seems to go good with any meal in this house. I make it with bean soup, chili, beef roast and at this time of the year, corned beef & cabbage. When my son was a toddler, if I couldn't get him to eat anything (on sickie days or when he was teething), I could always count on cornbread. It was his favorite thing! We even called him a 'Cornbread Baby' because of it.
I got this recipe 20 years ago from a now closed restaurant in Lexington called Desha's. They always served a complimentary mini-loaf of cornbread with honey butter before the meals came. I have made it as 2 mini-loaves but usually I do muffins. The recipe makes 24 generous muffins. It is a classic!
1 1/2 cups self-rising cornmeal
1/4 cup sugar
3/4 cup vegetable oil
1 1/2 cup sour cream
15 ounce can cream style corn
Combine the ingredients in the order listed, mixing well.
For muffins - Pour into greased muffin tin and bake at 400 degrees for 15-20 minutes or until a toothpick inserted into a center muffin comes out clean.
For 9x13 pan - Pour into greased pan and bake at 350 degrees for 25-30 minutes or until a toothpick inserted into the center comes out clean.
For mini-loaf pans - Pour into two greased mini-loaf pans and bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean.