Despite the core ingredients generally being the same, there's sure a lot of approaches to making bread out of ground up corn.  This is my recipe, which was inspired by my mother's cornbread (and in particular an email she sent me years ago when I was in college), and Ronni Lundy's cornbread recipe in my favorite cookbook: James Beard Award winning Victuals: an Appalachian Journey, with recipes. 
​As a rule, I really am frustrated by internet recipes that "yak yak yak" forever about every possible ingredient before they ever actually get to the recipe, at which point the page "breaks" and refreshes to the top, where you have to start all over, and wait for a thousand ads to load, when all you wanted to do was make some darn cornbread.  So I am not going to do that.  All I'll tell you is that the most important part of this recipe is this:
Cornmeal can vary wildly in it's texture, in its oil and moisture content, and in the size of its grind.  So adjusting the recipe to your meal is key.  In Victuals (Vittles), Ronni says that your batter should have the consistency of pancake batter.  Batter is "plopping" off your stirring device? add milk/kefir/buttermilk--wet stuff.  It also can get too thin, but I almost never have that issue. My fresh ground cornmeal that I grow on our little homestead is thirsty. 

Recipe
Preheat oven to 450

Put your cast iron skillet on the stove, and start cooking several strips of bacon.  (you also can just heat up oil or butter and not involve bacon)

in a bowl add:
1 & 3/4 cup cornmeal
1 big pinch (1 teaspoon) Baking Powder*
1 big pinch Baking Soda*
1 big pinch Salt
(I usually sift all of this together, but you could dry whisk it if you don't have a sifter.)
*you don't need this if it's self-rising commercial cornmeal

in a different bowl add:
1 egg
1 cup milk
1 cup Yogurt (or milk kefir, or buttermilk, or soured milk)
Whisk together. 

Then whisk your two bowls together.  The consistency should be like pancake batter--not plopply but not watery.

In your skillet, rub the bacon around the rim of the pan to grease it.  Take the bacon out of the pan (or chop it up into little pieces and leave it in there!).  Pour the hot grease out into the mixed batter and stir it in, THEN pour the batter into the hot skillet (might sizzle, might not).

Put the skillet into the oven and cook for 15-20 minutes.  when a toothpick or fork comes out clean, and the top is browned, it's done.

Last important note, don't cut your cornbread in the pan, or you might scratch it.  (some folks say it's bad to cut cornbread period and it should always be broken instead. I made a little wooden knife out of some poplar that doesn't score the bottom of the pan.)