OK, let the corn bread wars begin.
I totally disagree with @PurpleClouds about putting sugar in it. True corn bread does not have sugar in it.
I do agree about the cast iron skillet. (Although I just put it straight in the oven. I do not put it on the stove to form a crust.)
Here is a good recipe. Note the use of buttermilk. Very important to authentic taste.
Ingredients
* 5 tablespoons unsalted butter, plus more for the pan
* ¾ cup all-purpose flour
* ¾ cup yellow cornmeal
* 1½ teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* 1 cup buttermilk (shake before measuring)
* 2 large eggs
Directions
Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
Corn bread is very good with a chicken or roast pork or ham dinner. It also goes especially well with chili. You can easily eat it by itself. Just cut a slice, split it, and serve it with butter.