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Preheat the oven to 425 degrees F.
In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
Make a well in the center of the dry ingredients and add the buttermilk and egg.
Slow mix the ingredients until everything comes together, taking care not to over mix.
Add the 4 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven. Let the butter melt in the pan for 3 to 5 minutes.
When the butter is melted, remove the pan from the oven and carefully swirl the butter in the pan to evenly coat the bottom.
Add the prepared batter to the prepared pan and smooth the top with a spatula.
Bake for 20 to 25 minutes or until the top is golden-brown and the cornbread is cooked through.
Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.