I am from central NC, and my ancestors were farmers and plain country folk. When I was growing up, I never saw baked or cake corn bread. All I knew was fried cornbread.... fried in an iron skillet, of course...
We use only stone ground white cornmeal. We start by putting warm salted water in a bowl, and break up pieces of loaf bread into the water. Then add enough cornmeal to make thick enough to drop from a spoon into hot Crisco.
My great grandmother used to crumble hers into her greenbeans and eat with a fork. Double yum!