This cornbread is best served like many things, at the cocktail hour.
I like it sliced, toasted, then slathered with a mild, soft ripened cheese.
Beverage, probably a very dry white wine or better still a classic G & T.
Lots of ice, gin, gin, gin, then the smallest splash of tonic.
Style tip: if you are making biscuits or muffins or a cake with berries. Pierce or slice the berries and they will bleed at will providing lovely swirls of color and flavor.