Whisk the dry ingredients together. Add the wet ingredients and mix well. Spread evenly into a greased 7x11 inch baking pan (I do not recommend using an 8x8" pan because your cornbread might not get done in the middle). Bake at 375 degrees F for 23-25 minutes or until the top is dry and the center is not mushy (it will be moist). Yields 8 servings.
Store leftovers in the refrigerator. I prefer mine warm, so you can reheat it in the microwave or oven if you like. I like it for breakfast crumbled up in a bowl with unsweetened almond milk poured over it! I'd add some protein on the side.
Recipe by Briana Thomas at https://www.briana-thomas.com/budget-friendly-cornbread/