To make real Southern-style buttermilk cornbread, you first need a real USA made cast iron skillet that is well seasoned. I have a #8 that was passed down from my mom, so it has seen many a pone of cornbread in its day. Some people add sugar to their recipe. I for one have always thought that if made right, it does not need sugar added. Great grandmother, grandmother, and mom felt the same. As always, I seldom measure exact.
1 cup yellow corn meal
1-1/2 cups cake flour
1Tbs baking powder
1 tsp salt
1/4 tsp baking soda
2 lg eggs
about 1 to 1-1/2 cup of buttermilk
about 1/4 cup vegetable shortening plus about 1/4 cup real butter
Pre-heat oven to 450F. Add shortening and butter to skillet and place in oven. Sift all dry ingredients together in a heat proof bowl. Add eggs and enough buttermilk to the mix until it is about the consistency of cake batter. Add melted butter-shortening mix and stir well. Dust bottom of skillet with some cornmeal then pour in batter and cook for about 20 to 30 minutes (depending on your oven). Check with toothpick to make sure it is done. It should be a nice golden brown. Let sit for about 5 minutes then turn onto a plate. After doing his, I like to cover mine with a clean kitchen towel to help keep it warm and moist.
Serve with black-eyed peas, or butter beans, or pinto beans either on the side or all crumbled in a bowl with your choice of beans. Add a spoon of homemade Chow-chow, a glass of buttermilk, maybe some sliced fresh cucumbers and "maters", and you really don't need anything else. If you really wanted something else, you could cook up a mess of greens and fry some chops. The for desert you could always have that fresh, homemade peach cobbler with a scoop of homemade vanilla ice cream.