Add all dry ingredients to a large bowl and whisk to combine.
Make a well in the center of the dry ingredients and pour wet ingredients into well. Stir to combine.
Pour batter into greased 9 x 13 pan, cast iron skillet (10-12 inch), pie plate, muffin pans, or mini loaf pans.
Bake for about 15-20 minutes for smaller (muffin or mini loaf) pans, or 20-25 minutes for larger pans, or until a toothpick inserted into center comes out fairly clean (just a few crumbs is okay).
Cool briefly before cutting or serving. Cornbread will last 4-5 days at room temperature, or can be frozen for 2-3 months.
To freeze leftover cornbread or corn cakes, wrap individual pieces or cakes in plastic wrap and then place in large ziptop bag, removing as much air as possible. Freeze for about 2-3 months.To thaw, remove as many as desired and place on countertop, but don't unwrap until completely thawed.