Cornbread just isn't cornbread unless it's made in a iron skillet!
I love the bottom of my cornbread a little on the crunchy side. So, I have to make sure that skillet is good and hot when the cornbread batter hits it. It's not hot enough if you don't hear it sizzling!
I was learning to make cornbread when I was 8 or 9 years old. Mama never measured anything. I didn't have a problem with the cornmeal and egg part of making cornbread, it was the buttermilk that took me a while. I can hear her telling me now "add a little more buttermilk" and that's what I did, I added just a "little" tiny bit more. She would tell me to add a little more than that. I finally got a feel for it and I've been making cornbread for 51 years now.
Get that skillet ready! Pour a little cooking oil in each section to just cover the bottom. You can use any iron skillet, it doesn't have to be sectioned. Make sure the whole bottom of pan is covered with oil by rolling skillet around to spread it. Sprinkle a little cornmeal over the bottom of your skillet. This prevents your cornbread from sticking.
Put the skillet in the oven while you mix up the batter. This will get your skillet ready for the batter. You want that cornmeal in the bottom of the skillet to start browning before you pour the batter in.
I use a large (8 cup) measuring cup to mix up my batter. Start with cornmeal and a pinch of salt; add buttermilk, egg and about 3 Tbsp vegetable oil. Notice I didn't tell you how much buttermilk. You will start by adding about 3/4 cup. You want that batter to pour into your skillet. You can add more buttermilk a little at a time until it will pour easily. You don't want batter to thick or to thin.
Once cornmeal on bottom of your skillet is golden brown, pour your batter in to skillet. It should start cooking as you pour.
Bake for 15 to 20 minutes. The top should be a light golden brown.
NOTE: Everybody's oven is different, so keep an eye on your bread to make sure you don't under cook it or burn it. Once you get a feel for it, you won't have any problems.
NOTE: Some like sweet cornbread, I prefer it without sugar, however, if you like it sweet you can add a little sugar to this recipe. Happy Baking!