Measure corn meal & flour into medium bowl, stir in baking soda,
baking powder and salt. Make well in center, add oil, egg and
buttermilk. Stir, adding a Tablespoon more milk if necessary or
another Tablespoon flour if too dry. Spray muffin tin with non-stick
spray or add oil, pour in the cornbread mixture and bake at 375F about
20 minutes or until tops are browned.