Dirt, your cornbread is almost exactly like mine. I usually make a batch to fit a 6-cup Ekco muffin tin.
Dry:
1.5 cups flour
1.5 cups cornmeal
(or adjust the ratio to taste, you could do this with all flour and no cornmeal)
1 rounded tsp baking powder
1 level tsp salt
sugar - anywhere from 2 tbsp to 1/4 cup, according to taste, I prefer less sugar
Wet:
2 eggs
1 cup milk, could be buttermilk or even slightly sour milk
oil or butter, anywhere between 1/4 and 1/2 cup, but no more than 1/2 at most
Measure and mix dry ingredients first. That way you don't have a wet measuring cup.
Measure and mix the wet, starting with the eggs alone in case you need to fish out shell fragments. Grease the pan and warm the oven. Combine the wet and dry, and the clock starts. If you're adding anything like corn or peppers or blueberries, this is the time.
Everyone says to barely mix or else the bread won't be crumbly, but I find very crumbly cornbread impractical because it breaks apart too easily.
Measure into the muffin cups, expect it to double in volume, bake it and watch it. While it's cooking you'll have time to wash all of your prep equipment.
Sometimes I'll make it in cast iron but I usually prefer to have muffins instead of a loaf.
Square Lodge skillet FTW.
When the muffins are cooling, I like to flip them to let them dry out a bit.
I first started making cornbread with the Jiffy mix, which is the gateway drug to DIY cornbread. But that's way too sweet for my taste.