Since I am a true Southerner, here is my recipe that I worked out to make my cornbread. I used to just pour and stir, but I finally perfected it so I could count points. I don't care for sweet cornbread and I love it crunchy--so here goes:
1 cup self rising cornmeal (mine is Martha White--I think it says cornmeal mix? on the bag)
1 1/4 cup buttermilk (mine was 1% fat)**no substitutions for the buttermilk! Regular milk makes it crumbly!
Before mixing this up, preheat oven to 425 degrees. Use an iron skillet and add 1 Tablespoon oil. Put it in the oven until hot--probably about 7-10 minutes. Pour cornbread mix in skillet--it will sizzle. Bake for about 20-30 minutes. My skillet is probably about 6-9 inches across. I cut into 6 pieces and it has 3 points for each piece.