1 cup yellow cornmeal
2 tablespoons all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg or 1/4 cup egg substitute
1 tablespoon vegetable oil or margarine
Combine the cornmeal, flour, baking powder, baking soda and salt in a medium bowl. Add the milk and egg and stir until blended. Set aside 30 minutes to soften the cornmeal.
Preheat the oven to 425°F. Place the oil in a 8 inch ovenproof skillet preferably cast iron or cake pan. Put the skillet or pan in the hot oven. When the oil is very hot, add it to the batter and mix well. Immediately pour the batter into the skillet or pan. Bake for 20 to 25 minutes, until the bread is firm and lightly browned around the edges. Cool 5 to 10 minutes. Cut into 8 equal wedges and serve warm.