I've got two. Here's one no one's mentioned: what I call lace cornbread:
First off, it can't be self rising cornmeal and it can't have baking powder in it. Just get regular white cornmeal, mix it with equal parts water and a bunch of salt and pepper. Heat your skillet (non stick would be best) up hotter than hell and add a bunch of oil. I use vegetable oil; some use bacon grease. Pour the batter in there like you're making pancakes. The edges should bubble up. It will look like real lace napkins around the edges. After a minute or two, flip it like a pancake with a spatula, then take it up when it's brown and crispy around the edges. It will probably still be lighter colored in the middle. Make as many as you want. You'll have to add more oil each time.
My other one is the basic recipe on the side of a Martha White self rising or White Lily cornmeal bag. Two parts cornmeal, one part milk (try sour cream instead), one egg, 1/4 part vegetable oil, salt and pepper. Heat the cast iron skillet on the stove, then pour the batter in there and pop it in the oven (350), and let it roll for around 15-20 minutes. If you've got cracklins, put them in the batter. If you don't, and you want it to taste like you do, put cooked pieces of bacon in there.
Don't put sugar in cornbread. It's supposed to be salty where I come from.