As requested, here is the recipe I use for cornbread.
1 cup of coarse-ground cornmeal
1/2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk or milk
This recipe is for a 10 1/2 inch cast iron skillet.
Preheat your oven to 425 degrees. Mix up the batter. Put the skillet on the stove and put about 4 tablespoons of butter in it. When the butter is melted and sizzling, pour in the batter. Put the skillet in the oven and cook for about 20 minutes or until brown on top. Turn it out onto a plate, cut and serve with lots of butter!