1cupyellow cornmealpreferably stone-ground (I like this one)
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonfine grain sea salt
2large eggs
1 1/4cupbuttermilk
3Tablespoonspure maple syrupor honey or sugar
½cupunsalted butter1 stick, melted and slightly cooled, or avocado oil or olive oil
Instructions
Preheat the oven to 375 degrees.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk the eggs, buttermilk, and maple syrup until well blended. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. Pour wet ingredients into dry ingredients and stir until just combined.
Place a 10-inch, oven proof skillet (preferably cast iron) on the stovetop over high heat. Brush the skillet with remaining butter. Once hot, but not smoking, carefully pour in the batter and quickly smooth the top evenly, if necessary.
Transfer skillet to preheated oven and bake for 20 - 25 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Note: if using a cast iron skillet, the cornbread will continue to cook once out of the oven. I almost always take mine out at 22 minutes.
Alternatively, bake the cornbread in a greased 8 x 8 pan for 25 minutes.
Cool in the skillet for 10 minutes before slicing.