I ran out of cornmeal the other day and was requested to make cornbread to go with the black beans, so I subbed white masa. Wow. Highly worthwhile. We had skillet cornbread that tasted like freshly made corn tortillas -- slightly sweet, complex, and deeply "corny", and I didn't have to knead or roll anything (which is why the masa was in the cupboard -- I don't have time to roll or press tortillas). The batter took more liquid than regular cornmeal, but was otherwise put together the same way. I don't think I'll be using plain cornmeal for bread anymore.
My husband said the bread would make a great shortcake base, or you could split it, butter it, and melt some mild cheese on it for something like idiot arepas.