Heat the oven to 350 degrees. Sift together the cornmeal, flour, baking soda, baking powder, salt, and pepper. Combine the egg and buttermilk, add them to the dry ingredients, and stir to combine. Heat the butter in a 10-inch ovenproof skillet over moderate heat until bubbly. Tilt to coat the pan; pour in the batter. Cook the bread on the stove for about 3 min. to give it a good crust. Put the skillet in the oven to bake until a toothpick inserted in the center of the bread comes out clean, 20 to 25 min. Turn the cornbread out on a rack so it doesn't get soggy as it cools.
Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
