I tried Mom's recipe, but it's meant for a 9x9 pan, not a big skillet.
The bread didn't go all the way to the edges, and was a little overdone on the bottom--probably a consequence of not expecting such a high cooking temperature on iron. Usually it would be on glass.
It feels strange to search out a non-family recipe for something as "homey" as cornbread, but the fact is I could never quite get it to come out like Mom's anyway. Time for a change.