Your meal is over by this time. Will be interested in how you liked the cornbread.

On this side of the pond (USA) there are many variants. While I often make some variant of what I call "yankee cornbread" - sweet, with either equal parts flour an cornmeal, or a slightly higher proportion of wheat flour to cornmeal, to please guests, my native taste is for grittier cornmeal, unsweetened, or with no more than a tablespoon of sweetener. Yellow or white cornmeal doesn't matter, but I like a higher proportion of cornmeal, prefer it without any sweetener at all, good and gritty, baked in a skillet with a dark, crisp crust. Coarse grinds good! No softening before hand.

I like the tastes and textures of "yankee" cornbread just fine, those recipes, however, taste and feel in the mouth more like a desert or breakfast bread to this old hillbilly.

You can't go wrong. Have cornmeal, can make cornbread, no matter the grind.