Buttermilk Cornbread

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

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450 oven 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 for 20 minutes or until golden.

« Cornbreads