It's probably not something one makes terribly often, but cornbread is terribly easy and an incredibly useful thing to have hanging around once you've finished devouring warm slices of it with the BBQ rabbit as below or spare ribs.
1 tbsp caster sugar
150g cornmeal (you'll most probably find it as polenta)
250g plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
50g softened butter
A handful spring onions, finely chopped
2 eggs, beaten
I use a standard loaf tin which I grease and line with greaseproof paper, for extra non-stick.
Preheat the oven to 160C.
Then put all the dry ingredients into a large bowl, add the butter and spring onions and stir together. Whisk together the eggs, yoghurt and milk and add to the dry ingredients and stir until combined. Spoon into the loaf tin.
Bake on a baking sheet for 45-60 minutes until golden and risen. The timing is a little imprecise but you just have to keep testing with a skewer and seeing if it comes out clean. Leave to cool slightly in the tin, then turn out onto a wire rack and leave to cool completely.
You can also add loads of different ingredients: grated cheese, chopped chillies, herbs... It's whatever you want it to be.
A Bonus Recipe for Leftovers:
The picture doesn't really convey the sunshine beaming out of the breakfast dish above, but take my word for it, it can make you very happy indeed. I happened to have some leftover rhubarb poached in orange juice and honey from the day before, which I reheated and added in some chopped fresh pineapple sauteed in a little butter. I warmed the cornbread in the oven - it's too fragile to toast - and then spooned over the hot fruit. I topped it with a little Greek yoghurt and a sprinkling of cinnamon.