Cornbread is a versatile dish, equally good with a big bowl of chili and as a holiday side dish for Christmas or Thanksgiving.
I've tried lots of different cornbread recipes, both plain and stuffed full of lots of different ingredients, but always come back to my favorite: those Jiffy boxed mixes. The little blue boxes are dirt cheap, and the slightly sweet flavor works well plain or with additives.
In this Instructable I've made a spicy southwest-style cornbread, but you can substitute most any combination of cheese, herbs, and vegetables - just be sure to modify the liquid balance accordingly.
I'll give some more ideas for alternate versions in the last step: it's dead easy. Just combine your favorite cheese + herbs/spices, and add a vegetable if you like. You'll end up with a classy dish that complements most any style of meal.
Step 1: Basic Recipe - from the box
The basic recipe from the back of the box is simple:
1 box Jiffy cornbread mix
1/3 cup milk
Stir together, and cook at 350F in a greased/buttered pan until the center is set. (Exact time varies on size/shape of the pan.)
Here I'm using two boxes, so 2/3 cup milk and 2 eggs.