Other than beans or chili, what other dish would be served well with cornbread?

Beef N' Noodles is always good with cornbread! Also any kind of southern style home dish.

Cheddar Rice Casserole

Ingredients

1/4 cup chopped onion

2 garlic cloves, minced

1/4 cup butter or margarine

3 cups cooked long-grain rice

2 cups shredded Cheddar cheese

1 cup minced fresh parsley

1 cup milk

4 eggs, lightly beaten

2 teaspoons Worcestershire sauce

1 teaspoon salt

Directions

In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.

Or

Ground Beef and Rice with Cheese

1 cup white rice

1 cup water

1 pound ground beef

3 (10.75 ounce) cans condensed tomato soup

3 tablespoons chili powder

8 slices processed cheese food (such as Velveeta®)

Directions

Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Preheat an oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish.

While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.

Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.

Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

Mac & Cheese served with a side of collard greens or swiss chard.

Macaroni and Cheese with Country Ham

SERVES 6 – 8

Use coarse day-old bread crumbs if you don't have leftover biscuits.

3 cups elbow macaroni

Salt

8 tbsp. butter

2 day-old breakfast biscuits, split,

toasted, and crumbled

6 tbsp. all purpose flour,

3 cups milk, scalded

Freshly ground black pepper

10 oz. mild cheddar, grated

1⁄4 tsp. cayenne

3⁄4 cup diced leftover country ham or 1/2 lb. deli virgina ham cut in cubes

1. Preheat oven to 375°. Meanwhile, cook macaroni in a large pot of salted boiling water until tender, 5–8 minutes. Drain, rinse under cold water, and set aside.

2. Melt 2 tbsp. of the butter in a small pan. Grease a 2-quart baking dish with half the melted butter. Toss crumbs in remaining melted butter. Toast flour in a small cast-iron skillet over medium heat, stirring frequently, until golden, 10 minutes. Transfer to a bowl.

3. Melt remaining butter in a large saucepan over medium-high heat. Add flour and cook for 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat to medium-low, add pepper to taste, and stir until thick, 10 minutes. Remove pan from heat. Gradually add 1 1⁄2 cups of the cheese, whisking until melted. Stir in cayenne, then pasta and ham. Transfer to prepared dish and sprinkle with remaining cheese and buttered crumbs. Bake until crust is golden and sauce is bubbling, about 30 minutes.

tortilla chips grated cheese and sour cream to put on the chili

Beef stew for me.

homemade vegetable soup