Thanks to my friend Chris in Asheville who I owe a phone call to for tipping me to this:
So the recipe would be:
Preheat oven to 450 F.
Mix 2 cups white corn meal, 1 teaspoon salt, 1/2 teaspoon Baking Powder and 1/2 Teaspoon of Baking Soda stir in 1 large egg and 1 1/2 c cups of buttermilk. Stir until mixed then add 4 tablespoons of melted unsalted butter (melt the butter in the same cast iron skillet you will cook the corn bread in) of course for really rockin' corn bread swap out the butter and use 4 Tablespoons of rendered bacon fat.
Cook until brown and a cake tester comes out clean. I'd say about 20 minutes?