The restaraunts that come to mind are: Whispering Canyon, Hoop de Doo, Trail's End at Ft Wilderness, House of Blues, and Boatwrights.
Maybe it's because I'm southern and corn bread is such a part of our diet down here, but I'm confused as to why you can't get it up north. Cornbread is one of the easiest things in the world to make. If you're interested here's a recipe:
2/3 c softened margarine
1 c sugar
3 eggs beaten
1 2/3 cup milk or buttermilk
2 1/3 c flour
1 c corn meal
4 1/2 tsp baking powder
1 tsp salt
Mix margarine and sugar. Sift dry ingredients together. Mix eggs and milk and add together with dry ingredients. Bake in a greased 9'X13" pan at 400 degrees for about 25 minutes or until browned. You can also make it in greased muffin tins and cook for about 20 minutes. As soon as you take it out of the oven, rub the top with more butter. Serve hot with butter.
To make Mexican cornbread use the same recipe but add a can of cream corn, 4 oz can chopped green chilies, 1 c shredded Monterrey Jack jalapeno cheese, and about 1 lb of browned ground beef that has been drained really well. Mexican cornbread has a tendency to stick, so grease your pan really well and you may also want to coat it with just a bit of dry cornmeal before pouring your batter in. You may also want to let it cook just a tad longer.
