Recipe(tried): Cornbread in cast iron skillet

We grew up eating the bread in milk and it was great. Mother got the thick crust on bottom by heating the skillet on top of the stove until the fat smoked and then see would put dry meal in the bottom. The skillet was hot enough to toast the meal immediately, she then put the cornbread mix in the skillet and baked until it was golden brown on top. This is about her recipe, she never measured anything but this is what I use:

1 cup yellow cornmeal
1/2 cup flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda if she were using buttermilk

Add enough buttermilk to make a smooth batte, not runny, but not real thick either.
She baked it a 450 degrees.
Hope this helps.