This is a good recipe, if you don't like sweet cornbread, leave out the sugar.

Corn Bread

1 cup flour
1 cup yellow cornmeal
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon Tony�s or salt
4 tablespoons oil
1 1/3 cup milk
2 large eggs, beaten

Preheat oven to 375 degrees. Put a 10" round cast iron skillet in oven. Whisk together the dry ingredients. Make a well in center, add the oil, milk and egg. Mix well.
Put enough oil in the hot skillet to coat the bottom, tilt or brush to coat the pan. Spread the batter in the pan, and bake 25-30 minutes--until risen, golden and cornbread tests done with a toothpick.

I make cornbread very similar to the above recipe except I use buttermilk instead of regular milk. I was taught to make it by my mother who didn't measure anything, therefore I don't use exact measurements either. I don't care for sweet cornbread but I still add about 1 tablespoon or so of sugar and my cornbread isn't sweet at all. This is what good old-fashioned cornbread tastes like and buttermilk makes a huge difference! Enjoy!