Just shared this with a reader in comments so thought I'd put it up in a note to make it easier to find later.
In the new Paula Deen Southern Cooking Bible cookbook I just got, she has her grandmother's recipe for Lacy Hoecakes - a lacy cornbread. She uses an 11-inch cast iron hoecake skillet, like the one pictured below, but a regular cast iron skillet will work fine. Just be sure to adjust the amount of batter per batch according to the size skillet you use.
2 cups cornmeal, 1-1/2 t. salt & 2-1/2 to 3 cups of water or enough water to make a batter similar in consistency to heavy cream. Heat the skillet on high until very hot, then reduce to medium & add 1-1/2 teaspoons of vegetable oil & 1/3 cup batter per batch, to the center of the skillet, letting it spread like you would with a crepe.
When the edges of the cornbread get lacy, invert onto a plate, then slide back in to brown the other side. Repeat with more oil & batter for each batch. She calls for 1/4 cup of vegetable oil total for the full recipe of lacy hoecakes. If the batter thickens while sitting, add more water.