They are amazing, the recipes on this site!  Type in a country and see where it takes you.

Here's one that was handed down by my Grandfather Dixon.  He was born and raised in Oregon, our family having come over the Oregon Trail (wagon train) to the Pacific Northwest in the mid-eighteen hundreds.  I do not know how old this recipe is, but I know that he made it all his life and he was born around 1915.  Cornbread is eaten in many parts of the US and maybe some other places, but more so in the Pacific Northwest and the South as far as I know.  I believe my grandfather was an Oregon logger for most of his life but converted to a camp cook, then a greasy-spoon restaurant cook in Portland, Oregon later on, after falling and hurting his back.  In any case, this is our family recipe, and it was painfully extracted from my Grandfather when his health was failing, and carefully converted to measured amounts by my Aunt Dolores (now in her late '70s).  When he described the recipe to her, it was in terms like "a ball of butter the size of a chicken egg" and what not, no measurements involved (noting that the chicken egg's worth of butter is just an example ...there is no butter in this recipe.)  This recipe produces a wonderful, super tasty, light and fluffy cornbread type product and it is one that the whole family treasures.  My favorite way to bake it is in a large black cast iron pan, served HOT right out of the oven with butter and honey ...Mmmmmm!!!  My mom used to make it in a slightly different way.  She would fry up little sausages and poke them into the batter before baking so they would be 'buried' in the johnny cake when it was done, and would then serve it with brown gravy made from the sausage drippings.

Brian

PS: My grandfather passed away in the late '70s ...he is no longer with us, but his cooking is!

Grandpa Dixon's Johnny Cake
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2 c. all-purpose white flour
1 c. yellow corn meal
6 tsp baking powder (same as 2 tablespoons BTW)
2 beaten eggs
1 tsp salt
1/3rd c. cooking oil (light, monounsaturated is best)
1/3rd c. sugar (fine-grained is best)
1-1/2 c. buttermilk

Mix all dry ingredients together.  In a separate bowl, mix all liquid ingredients
together.  Add the dry ingredients to the wet and gently combine.  As with
pancakes, stop mixing when the ingredients are barely wetted.  Pour into a greased baking pan and bake at 425 F for 20 to 25 minutes or until done.

You are very  fortunate to have your grandfather's recipe.  I love old recipes with a history even if I didn't know the person.  This sounds like a very delicious, light cornbread.  If I might add a suggestion, when I cook cornbread I preheat my cast iron skillet with some kind of grease in it--usually bacon grease in the south--and when it is hot, sprinkle in a little corn meal and then pour the batter in the skillet into the hot grease.  This produces a very crisp bottom crust which contrasts with the light fluffy crumb.