Ingredients
1 cup flour
1 cup yellow cornmeal
1 tbsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1-1/4 cups buttermilk
2 tbsp. sugar
1 egg
1/4 cup vegetable oil
2 tbsp. butter
cooking spray or vegetable oil

Directions
Preheat oven to 375 degrees F. Spray a 10-inch cast iron skillet with the cooking spray or oil then set aside.

Sift together the flour, cornmeal, baking powder and salt into a medium size mixing bowl. In a smaller mixing bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg and 1/4 cup oil.

Place the prepared skillet over medium heat, add the butter and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat both the sides and the bottom. Pour the wet ingredients into the dry ingredients and combine quickly, using as few strokes as possible.

Scrape the batter into the prepared skillet. Bake at 375 degrees F. until the cornbread is golden brown, about 20 minutes. Let cook a few moments before slicing into wedges. Makes 8 servings.