Good basic (really moist) cornbread recipe:

2 cups self-rising cornmeal (white or yellow - your preference)
1/2 cup self-rising flour
1 egg
1 tsp. powdered sugar**
Mix one cup milk with one cup cold water
1/4 cup shortening

Preheat oven to 450 degrees (F). Generously grease cast-iron skillet (other bakeware will work, but cast-iron is the absolute best) and put 1/4 cup shortening in skillet. Place skillet in oven as warming to melt shortening.

In large mixing bowl, mix remaining ingredients to the consistency of smooth gravy. If mixture is too dry, add more milk/water (equal parts). If too thin add more cornmeal by 1/4 cups. When mixed and at right consistency, pour into skillet after shortening is melted. Bake for 30 - 35 minutes or until top is golden brown and firm to touch.

**Add powdered sugar if sweet flavor is desired - it blends better than granulated.

Also, if you like the flavor of buttermilk, cut water/milk mixture in half, add 1/2 cup buttermilk, then add more water/milk or more flour to achieve correct consistency.

I sometimes make this to accompany Mexican dishes and omit sugar, add 1 can of Mexi-corn, 1/2 onion chopped fine, and 1 Tbsp. chili powder. Another variation that accompanies a vegetable-only meal is to omit sugar, add 1/2 cup shredded cheddar or Monterrey Jack cheese.

Hope this helps!!