Set your oven to 425°F (220°C).

Place a cast iron skillet in the oven to preheat as well.

In a large bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, and salt.

Whisk the dry ingredients together until evenly mixed.

In a separate bowl, whisk together the buttermilk, melted butter, and egg.

Gradually pour the wet mixture into the bowl of dry ingredients.

Stir gently until just combined. Avoid overmixing, as this can make the cornbread dense.

Carefully remove the preheated skillet from the oven.

Add a small amount of butter or oil to coat the bottom and sides of the skillet for extra crispiness.

Pour the batter into the hot skillet, spreading it evenly.

You should hear a satisfying sizzle as the batter hits the skillet.

Place the skillet in the oven and bake for 20–25 minutes.

Bake until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the skillet from the oven and let the cornbread cool for 5–10 minutes.

Slice into wedges and serve warm with butter, honey, or alongside your favorite Southern dishes.