Yes, grease the pan and heat it first, though you don't need to have it up to full temp before adding the batter. You can warm it on a burner.
You can make many variations. This is my basic cornbread recipe. It's tailored to a 6-muffin cup pan, so you'll probably want to double it.
1 cup flour
1 cup cornmeal
scant 1/4 cup sugar (most people want more than that)
1 tsp salt
1 tsp baking powder
Optional goodies like corn or diced pepper, onion, etc.
mix mix mix
In a separate container,
2 eggs (do these first in case you need to fish out shell fragments)
1/4 cup or a little more than that, oil or butter
1/2 cup milk, (measured after the oil so the milk helps to wash the oil out of the cup)
mix mix mix
At this point the dry and wet parts are still separate. Now you can grease the pan and pre-heat the oven. The clock doesn't start until wet and dry meet. Almost everyone warns not to over-mix the two, but I like my cornbread a little less crumbly. Bake at about 425F, most people go hotter. Time will vary according to the size of the batch and pan. This is in a 9X9 Lodge skillet.
This is the 6-cup muffin pan, with a blueberry version: