In the colder months, I love making a big pot of chili with tortilla chips for meals throughout the week. I still love a nice, crunchy chip to scoop up my chili but I've recently switched to warm cornbread with a slab of butter as my side of choice.
I find the contrast between the sweet cornbread and the savory chili to be so satisfying and fulfilling. The meal is also good from a gentle-nutrition perspective, which is about choosing foods that satisfy your cravings while still honoring your health.
The chili offers lots of protein and fiber from the beans and the cornbread with butter contains fat and carbs to round out a totally optimized meal.
When it comes to cornbread, I don't think there's a reason to reinvent the wheel. Just stick to a trusty mix like this one and it will come out perfect every time.