Simple modern cornbread:

1 cup flour and 1 cup cornmeal, or 2 cups cornmeal

1 egg

1 cup water

1/3 cup oil

4 teaspoons baking powder

1 teaspoon salt

Bake at 425F until done.

 

Traditional cornbreads

Corn Pone is like the cornbread that we are familiar with, but with only the most essential ingredients – so no flour, eggs, or sugar.

Johnnycake is the general term for cornmeal flatbreads: https://en.wikipedia.org/wiki/Johnnycake

Hoecakes are a kind of Johnnycake. They are dense patties, made by mixing cornmeal and boiling water to make a thick batter, then frying in a pan. Here’s the hoecake recipe from the link:

Yield: Two 6-inch cakes (2 to 3 servings)
Time: About 1 hour, partially unattended

1 cup fine-ground white or yellow cornmeal
Scant ¼ teaspoon salt
3 tablespoons peanut oil

1. Bring a kettle of water to a boil. Put the cornmeal and salt in a large bowl, and whisk in 1 cup plus 2 tablespoons of the boiling water. Let rest about 10 minutes.

2. Stir in 1 tablespoon of the peanut oil. The mixture should be just pourable, but thick enough that you’ll need to use a spoon or spatula to help spread it out once it’s in the pan. If it seems too thick, add another tablespoon or two of hot water.

3. Put the remaining 2 tablespoons oil in an 8- to 12-inch skillet over medium heat. When it’s hot, spoon in about half of the cornmeal mixture, and, using a spatula or the back of a spoon, spread it into a round about 6 inches in diameter. Cook until the hoecake is golden around the edges and looks set throughout, about 10 minutes, then begin to loosen the edges with a spatula. When you’ve fully released the hoecake from the pan, gently flip it. Cook another 8 to 10 minutes, then transfer to a plate. Repeat with the remaining cornmeal mixture. Serve warm.