Preheat oven to 425° F. Place an 8-inch cast iron skillet inside to heat while the batter is being made.

In a mixing bowl, whisk together cornmeal, flour, sugar, salt, baking powder and baking soda. In a medium sized bowl, beat the egg with a fork just enough to blend the yolk and white. Whisk in the buttermilk and egg. Whisk in almost all of the melted butter, reserving about ½ Tablespoon to grease the skillet.

Carefully remove the hot skillet from the oven. Reduce the oven temperature to 375° F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the ski9llet and place it in the center of the oven. Bake until the center is firm and cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges and serving. Yield: 4 servings*

*Note: This is a half recipe. Use a 9-inch skillet for a full recipe consisting of the following: 1¼ cups cornmeal, ¾ cup all purpose flour, 4 Tablespoons sugar, 1 teaspoon kosher salt, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 1/3 cups buttermilk, 2 eggs, 1 stick butter.