This is a wonderfully moist cornbread. I oil a black skillet and preheat it in the oven so the bread will be brown and crisp on the outside. For a little varity you can add cooked sausage, cooked bacon, jallapenos, onion, corn and cheese--all or some and it is wonderful.
A simple sauce that tastes exotic, like a gourmet recipe. You can save the sauce in a jar in the frig and have it ready for the next time you want to make this or thicken it with a little cornstarch to serve over rice or potatoes.
You can use it as a stuffing for flounder, or a dressing to compliment fish, shrimp or oyster or in a casserole dish or ramekins, toped with bread crumbs and a dash or grated Romano cheese. Don't make it too bready--that would be a mortal sin!