2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1 large egg

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450-degree over for 5 minutes.

Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture.

Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet.

Bake at 450 degrees for 20 minute or until golden brown. Yield 6-8 minutes.