Buttermilk Cornbread

1 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk

Combine first 5 ingredients in a large bowl; make a well in center of mixture. 
Combine egg and buttermilk; add to dry ingredients, stirring just until moistened. 
Spoon batter into a well-greased 8-inch square pan. Bake at 400 degrees for 
20 minutes or until golden. Yield: 6 servings