mighty good .....?

Just baked some basic cornbread. Very basic. Cornmeal, salt, water.
About a cup and half volume Bob's Cornmeal, a few months old. Half by volume water. 1/2 teaspoon salt.
Baked 375 F. for about 30 minutes in metal pan, no oil or butter coating. The pan was kind of big, so cornbread only about 1/2 inch thick.

It was edible, hard outside, middle not too bad. Good texture. Tasted vaguely of corn. Bland.
It was good in my soup, OK with butter, honey too.
By itself? A whole lot better than nothing.

Next I think I'll try basic hoe cakes. You make the batter with exact same ingredients, about the consistency of cooked oatmeal. The instead of in the oven, you just plop it in a oiled pan (sunflower, olive oil?), cook a bit, flip, then a bit more.
I think that would taste far better, quicker, and no need for oven.
Could be cooked in white ashes or on a rock too, without oil.

What's good about these basic recipes is that from this point you could add whatever, experiment. Sugar, oats, berries, raisins, eggs, other flours, etc.
But if it was down and dirty, just a bit of salt and a couple dry ears of corn....at least you'd eat.
As they say in the Army - a 'force multiplier'!

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mighty good .....?