I think a good southern-style cornbread should have no wheat flour and no sugar. Ideally, it should go well with both sweet or savoury dishes. I really prefer mine with beans! Baked beans, bean chili, bean stew, beans & tomato, you get the idea.
First things first, oil-up your cast-iron skillet, stick it in your oven, and preheat your oven to 200°C. If you don't have a cast-iron skillet, a pie pan (or whatever oven-friendly container you have handy) will do and you don't need to pre-heat it.
Mix 2c cornmeal, 2 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. Then stir in 1.25c soy buttermilk (recipe follows) and 4 tbsp olive oil. Pour into your oiled and preheated cast-iron skillet (sizzles on contact and gives it a nice crust). Bake at 200°C for about 25 minutes or until an inserted toothpick or knife comes out clean.
A well seasoned cast-iron skillet is more non-stick than teflon. I was pretty impressed.
Soy Buttermilk: Put a tbsp of lemon juice or cider vinegar in the bottom of a measuring cup. Fill up to the 1.25c-line with soy milk. Let it sit for a while, like while you gather the rest of your ingredients and while you mix the dry ones together. It will (usually) get the consistency of very thin yoghurt.
If you skip the soy buttermilk and use plain soy milk, the result will still taste nice, but it is a lot more dense.