Here's the recipe I make when I want cornbread muffins.  I'm sure it would work just fine cooked up in a black iron skillet.  I LOVE cornbread with cracklins but most folks don't….  

This recipe comes from The Colonnade.  A southern restaurant here in Atlanta that's been serving up fried chicken, turnip greens and cornbread since 1927.  It's not too sweet and has the perfect 'crumb'.

The Colonnade Cornbread Muffins

Hands on time: 10 minutes  Total time: 30 minutes  Serves: 12

Ingredients:

1 1/2 cups white cornmeal
1/2 cup all-purpose flour
4 teaspoons granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable, soy or canola oil
1/2 cup buttermilk
2 eggs

Instructions:

Preheat oven to 450 degrees. Grease or line 12 muffin cups and set aside.
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add the water, oil, buttermilk and eggs. Beat vigorously for 45 seconds, or until all ingredients are thoroughly combined. Pour into greased muffin cups and bake for 15 to 20 minutes or until golden.