Updated: Apr 3, 2020
1 cup cornmeal ½ cup spelt flour ½ cup whole wheat flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon sea salt 1 organic egg 1 cup organic buttermilk ¼ cup maple syrup ¼ cup extra-virgin olive oil 1 tablespoon lemon zest (can be replaced by fennel, cumin or anise seeds for taste variations)
Preheat the oven 400ºF and lightly oil an 8-inch square baking pan. Combine all the dry ingredients in a bowl and stir until well combined. In a small bowl whisk together the egg, buttermilk, maple syrup, olive oil and lemon zest until well combined then pour into the dry ingredients mixing until evenly moistened with no lumps remain (for a moist cornbread don’t over mix the batter and also avoid overcooking!). Scrape the batter into the pan and bake for 20 to 25 min until lightly browned. Let cool for around 10 min and serve warm.