Cornbread is a great choice to serve at Thanksgiving, since corn was so central to the Wampanoag people, and later, to the English pilgrims.
½ cup unsalted butter (1 stick), melted; plus more for greasing the baking dish
1 ½ cups flour
1 cup coarse cornmeal
1 ½ teaspoons coarse salt
2 teaspoons baking powder
4 tablespoons sugar
1 ½ cups milk
1. Preheat the oven to 375 degrees with the rack in the middle position. Grease a 2-quart baking dish well with butter.
2. Whisk the flour, cornmeal, baking powder, salt and sugar together in a large bowl.
3. In a separate bowl, whisk the eggs to blend well. Stir the milk in the milk. Pour these wet ingredients into the bowl with the dry ingredients, using a rubber spatula to blend well. Stir in the melted butter, combining evenly.
4. Pour the batter into the baking dish, put the baking dish on a rimmed baking sheet and slide it into the oven. Bake for 25-35 minutes, until the top is golden brown. Test for doneness by inserting a knife down through the middle of the cornbread. If no batter clings to the knife as it comes out, the cornbread is done.
5. Cool on a rack for about 5 minutes, then serve.