Generally, I find frozen cornbread flat and uninteresting after it's defrosted.
But the recipe headnote says to treat this like a scone or a biscuit, and they do freeze well as unbaked dough.
My recommendation, if you want to save time before thanksgiving and still have a great cornbread is to mix it up and freeze it (in whatever shape or size you want). Then bake just before the holiday.
I haven't made this, but in the comments section, they speak of making the batter and baking it the next day. The person asking the question said it worked perfectly.
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But the recipe headnote says to treat this like a scone or a biscuit, and they do freeze well as unbaked dough.
My recommendation, if you want to save time before thanksgiving and still have a great cornbread is to mix it up and freeze it (in whatever shape or size you want). Then bake just before the holiday.