My "recipe", learned as a child is similar to TenOC's.
I use self rising cornmeal mix and don't add the extra flour. White Lily is my preferred brand, as it has a good balance of cornmeal and flour already.
I add oil, eggs and buttermilk (if I have it, otherwise sweet milk) and pour in hot oiled skillet.
I know TenOC said southern cornbread didn't have eggs.. I learned from my grandparents to include eggs..
They did make cornbread without eggs.. but it was for the dogs.. My grandmother made a pan of dog bread every morning, and poured table scraps over it for their farm dogs (no specially bought dog food in that day and time)