I have used this recipe for at least 40 years. It came off the Aunt Jemima cornmeal bag.
Mammy's Sourthern Cornbread
2 1/2 c. cornmeal
1 1/2 t. soda
1 t. salt
2 eggs
2 1/4 c. buttermilk
2 T. butter
Preheat oven to 425 degrees. Grease a 10-inch iron skillet with Crisco and place it in the oven. Combine cornmeal, soda and salt. Beat eggs and stir in buttermilk. Add liquid to cornmeal. Beat to blend. Pour batter into hot skillet--it should sizzle. Dot top with butter. Bake 20 to 25 minutes.
Placing it in the hot skillet makes a nice brown crust--You might want to broil the top for just a few seconds to brown the top, but usually it is slightly brown when baked. Cut in pie wedges and serve with pinto beans and ham, chili, or any Southern dish. Let your guests slather as much butter on their serving as they desire.