Pour oil into a deep 8-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and egg. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot oil.
Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/new-southern-classics-5-ways-cookbook/