Instructions: Preheat oven to 425F. Spray pan with Pam and put in oven to preheat. Mix all ingredients, pour into pan, and bake for about 20 minutes if loaf pan, 15 minutes if segmented pan (see note). Test for doneness by inserting a toothpick which should come out clean.

Note: Using segmented pans for cornbread is a lot of fun. Usually the pans are made of cast iron. I have one which has 6 piece-of-pie shaped segments and have seen those with 6 or 8 segments shaped like ears of corn. Of course a loaf pan or an iron skillet works well too but needs a little longer to cook.

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