In a large bowl,  combine together with a whisk  the flour, cornmeal, sugar, salt baking powder and baking soda.

In another bowl, whisk together the buttermilk, egg, and butter. Pour into the flour mixture and stir just until incorporated. If the batter seems too thick you always add a little more buttermilk if you feel you need it.

Spray a nonstick skillet or griddle with cooking spray and heat over medium heat.

When hot, pour about ⅓ cup of batter into the skillet.  You want the pancake to be about  4 inches in diameter. Adding 1/3 cup at a time, just don't overcrowd your pan. I can do about 4 in my skillet at a time.

Cook the pancakes until the bubbles begin popping on top and they are golden brown (about 3-4 minutes).

Flip over the pancakes  and cook an additional 3-4 minutes until the other side is also golden brown. Be easy when flipping them over.

Before you start the next round, I like to wipe out the pan just using a paper towel and then start again.

Top with butter, maple syrup or honey.