Serve this traditional Southern-style cornbread with Niman Ranch farmer Paul Willis's Beer-Braised Bratwurst with Cabbage.
Preheat oven to 450 degrees.
In a medium bowl, whisk together cornmeal, baking soda, baking powder, sugar, and salt. Add in buttermilk and egg, and stir to combine.
Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add cornmeal mixture, spreading evenly if necessary, and transfer skillet to oven. Bake until a cake tester inserted into the center comes out clean, about 15 minutes.
Meanwhile, preheat broiler. When cornbread is baked through, transfer to broiler; broil until top is golden brown. Serve.