Christina's Sour Cream Corn Bread

1/4 C. whole wheat flour
3/4 C. yellow cornmeal
3/4 C. unsifted white flour
3 TBSP. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 C. sour cream
1/4 C. milk
1 egg, beaten
2 TBSP vegetable oil

Preheat oven to 425 degree. Mix together flour, corn meal, sugar, baking powder, baking soda, and salt. Blend together sour cream, milk, egg, and vegetable oil. Stir wet ingredients into dry ingredients just enough to blend well. Pour into a greased 8" x 8" pan. Bake about 20 minutes or until done.