Preheat over to 425°F Coat 9-inch cast iron skillet with cooking spray.
In large bowl, combine cornmeal, flour, sugar, chili powder, baking powder, baking soda and salt. Make well in center. Add buttermilk, oil, egg and corn. Whisk until combined. Stir together liquid and dry ingredients just until combined. Batter will be lumpy.
Meanwhile, heat skillet for 2 minutes over medium heat until hot. Scrap batter into pan and spread level.
Bake until a toothpick inserted in center comes out clean, about 15 minutes. Cut into wedges and serve.