Mix together cornmeal, flour, baking powder, salt. In a separate bowl, mix milk, egg and oil. Mix dry and wet ingredients. Pour batter into a greased 8x8-inch pan. Bake at 425 until golden brown, about 20 to 25 minutes.
Stuffing
Crumble cornbread into a large bowl. Saute celery and onions in butter until softened. Add vegetables, oil and pecans.
Add enough broth to moisten to desired consistency Bake at 350 until thoroughly heated.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/lightened-up-cornbread-stuffing-sundaysupper/