Teach yourself, trial and error, to make a nice corn bun/bread, luut. You love the ones you buy nowadays and think, after finding the right recipe (and maybe add some extra ingredients you like/trying to bake one a couple of times), this is actually a good idea.
Kneading the dough is a good exercise for your arm muscles also. 
I agree with Queen Victoria.
Here's a recipe to make cornbread similar to my grandmother's:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable shortening
Preheat oven to 350 degrees F.
Melt shortening in well-seasoned cast iron skillet in oven.
Combine all ingredients and mix well, then pour melted shortening into mixture and mix again. Pour batter into the hot cast iron skillet. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into wedges and serve with butter.
Yield: 6 to 8 servings
