I love cornbread. When I'm out for lunch or dinner somewhere and it on the menu or—better yet—on the plate as an unexpected side, my meal's pretty much made. My only problem then is, do I greedily eat it right away or wait till I'm done with everything else so as to hold on to the anticipation of the thick, crumbly, savory golden square?

I've tried to make it at home, but it never comes out as good as the versions made professionally. And, I've got a small confession to make, too: All the super from-scratch versions I've made at home have never lived up to that damn light-blue-and-white Jiffy box mix. Why is that? What am I doing wrong?

I'm hoping this week's Cook the Book can answer that. The Cornbread Gospels by Crescent Dragonwagon has more than 200 cornbread recipes in it, so I've got faith that I'll find cornbread religion in this good book. So, in a little bit, we'll bring you the first of this week's daily featured recipes. But first, as is always the case with Cook the Book, we've got a number of Cornbread Gospels to give away to Serious Eats readers.

Win The Cornbread Gospels

All you have to do is tell us in the comments section of this post where you get your favorite cornbread, whether its homemade, from a relative's kitchen, or from some hole-in-the-wall down-home-cookin' joint.

Five (5) people will be chosen at random from among eligble comments below. Comments will close Monday, April 14 at noon ET. The standard Serious Eats contest rules apply.