Hi red:-) You don't say whether you are serving the cornbread on the side or if you are using it for cornbread stuffing for a turkey.. If you are using it for cornbread stuffing, omit the sugar in the following recipe because turkey stuffing (dressing) is savory, not sweet. If you need a cornbread stuffing recipe, let me know and I will post mine that was goven to me by my MIL, a Texan.

Cornbread

2 eggs, lightly beaten
1/4 c. canola oil (or other vegetable oil)
1 c. milk
1 1/2 c. cornmeal
1/4 c. sugar
1 c. flour
2 1/4 tsp. baking powder
3/4 tsp. salt

Mix all ingredients together well. Pour into a greased 8 X 8, or 9 X 9 inch pan. Bake at 450 degrees F for 20 to 25 minutes. If you are using a glass baking dish, lower the heat 25 degrees to 425 degrees F. I find that 18 minutes is long enough but you can tell when yours is done when it starts to pull away from the sides of the pan or when a toothpick inserted in the center comes out clean.

An early Happy Thanksgiving to y'all:-)!!