• ¾ cup unbleached all-purpose flour (3 3/4 ounces)
• ¾ cup yellow cornmeal (3 3/4 ounces)
• 3 tablespoons sugar
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup buttermilk (can substitute half yogurt/sour cream and half water)
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled

Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.

Spread evenly in a greased cake or springform pan. Bake 450*F until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.