I was raised on the Texan version of this, a different ratio of cornmeal/flour and less baking powder but with soured milk to increase the rising. It's lovely.

The next day, it makes an excellent hot breakfast, if you're into that kind of thing. Break up a large piece in a bowl, drizzle with molasses or honey, and pour steaming-hot milk over top.

This bread is also used for half the bread in a traditional dressing made to go with turkey or chicken. It freezes well so if it gets a bit stale, keep a bag of it and bring it out later for the dressing which is basically a savoury bread pudding. (dry bread of varying kinds, sauteed onion/celery, stock, eggs, spices)