Cornpone-
Corn bread made without milk or eggs and fried or baked.
2 cups cornmeal
1 teaspoon salt
1 tablespoon melted shortening
1/3 teaspoon sugar
1/4 to 1/2 cup water
Mix cornmeal, salt, shortening and sugar.
Add just enough water to be able to shape into pone.
Shape into one large or two small pones.
Place on greased hot skillet in oven at 425 degrees F.; about 30 minutes or until golden brown.
Recipe from The Georgia Cookbook by Phil Regan.
Or: fry in hot iron skillet with plenty of shortening. This is the true white trash way, beloved of southern mill workers (now largely displaced) and other true cognocenti.

Cornbread using stone-ground white cornmeal

2 cups stone-ground white corn meal
4 teaspoons baking powder
1 1/2 teaspoons salt
1 beaten egg
1 1/2 cups milk
2 tablespoons melted shortening or cooking oil, etc.
Preheat oven to 450 degrees F. Put 2 tablespoons shortening in cast iron skillet, and place in oven until hot. Combine dry ingredients.
Combine milk and egg and add to dry ingredients. Stir until smooth.
Pour batter into pre-heated skillet. Bake 20-25 minutes or until golden. (This varies with altitude and humidity). The faint-hearted may test with a toothpick.
Make corn sticks in hot cast iron corn sticks pan, putting 1/2 teaspoon of shortening in eash division.
The above recipe contains no sugar, but the more civilized (harumpf!) add sugar to taste (determine your level by trial and error).
In western Canada, the only white, stone-ground cornmeal we can get is a brand called Indian Head, from Maryland. Southerners have choices. There are a few small mills still in operation (or have they all been taken over by the large companies now?).
Bon appetit!