Miss Mikki....
Wow, That looks good! Nice job!!
What to eat with it has pretty much been covered by everyone. Cornbread was/is (more so in the past) a daily staple food in the South. It was cooked everyday as table bread for whatever else was on the table. None of it was wasted, as evidenced in the various uses suggested by others. "Peas and Cornbread" is a very common phrase heard here. The peas are Southern field or Cow peas. Pink Eye Purple Hull, Mississippi Purple Hull, various crowder varieties and the ubiquitous Black Eye pea are some of the favorites. Peas and Cornbread (cooked with various pork products) filled many an empty belly in the rural South. As Michael mentioned, no self repsecting Southerner would sit down to a bowl of Turnip/Mustard/Collard greens without Cornbread. Crumbling some bread in the juice (Pot Likker) of the greens is a delicacy. "Milk and Bread" another term heard often here (more so in the past) was mentioned by Michael also. There is a Thread on DC somewhere about this dish. You might find it interesting to find and read it. I never eat soup without cornbread. Not French onion or Vichyssoise, but just about any other kind.
I know a group of investors that came to Mississippi and spent several $Million on a bakery to do nothing but produce New York style bagels of every variety. I laughed aloud at them. Telling them that in Mississippi that the masses only know of three kinds of bread. Cornbread, light bread, and biscuits!!
18 months later they went back North...broke!
Enjoy your Cornbread!!