Corn Bread

1 egg
250 ml (= 8.5 fl oz) buttermilk
50 g (= 1.8 oz) butter (melted)
1/2 teaspoon salt
2 tablespoon sugar
1 level teaspoon baking powder
1 level teaspoon baking soda
120 g (= 4.2 oz) corn flour
150 g (= 5.3 oz) flour

Beat the egg in a bowl. Add buttermilk and butter. Mix the dry components in a separate bowl. Add the liquid. Put the dough into a cake-pan and bake at 200°C (= 392°F) for 20 ... 25 minutes.