I don't think there's anything I like better in the summer than homemade Corn Bread with butter and home-grown tomatoes. (My mouth is watering as I type!) However, for the Thanksgiving holiday, Corn Bread also makes a great stuffing/dressing to accompany the turkey. No matter when you eat it or how you make it, it's always yummy. This particular recipe is from my mother-in-law, with slight adaptations. I like a sweeter Corn Bread, but feel free to decrease the sugar to your own taste.
1 cup flour
1 cup cornmeal (not self-rising!)
2 tsp. baking powder
1 tsp. salt
8 heaping tsp. sugar
1/4 cup oil
1 cup milk
Preheat oven to 425F. Mix dry ingredients in one bowl. In another bowl, mix the wet ingredients. Add the wet to the dry and mix just until combined. Let mixture sit for ~5 minutes while you preheat a cast iron skillet. Once the skillet is hot, add ~1 Tbsp. oil (enough to cover the bottom of the skillet with a thin layer). Pour the mixture into the skillet and bake for 15-20 minutes or until golden, brown, and delicious.