1 1/2 c. yellow cornmeal (stone ground preferred)
1/2 c. flour
1 tsp. baking soda
1 tbsp. baking powder
1/2 tsp. salt
1 egg
1 1/2 - 2 c. buttermilk (batter should be of consistency of pancake batter)

Have cornstick pan, iron skillet or muffin tins sizzling hot (if using skillet or muffin tins, add dry cornmeal to hot oil and brown before pouring batter). Preheat oven to 450 degrees and bake cornbread until brown on top and bottom.