In a mixing bowl, add flours, cornmeal, sugar and salt and combine them together.
1 cup spelt flour, 1/2 cup almond flour, 1/2 cup cornmeal, 2/3 cup sugar, 1/2 teaspoon salt
Add oil, butter, maple syrup, eggs, and milk to the dry ingredients and stir with a spatula until just combined. Do not overmix.
1/3 cup olive oil, 3 tablespoons butter, 1 tablespoon maple syrup, 2 eggs, 1 cup buttermilk
Pour cornbread batter into the skillet and bake for 30 minutes or until done.
Cut a piece, eat, and enjoy.
Notes
Helpful tips
Before adding the batter, preheat your cast-iron skillet in the oven. This step ensures a crispy, golden crust that is the hallmark of a great cornbread.
For the best flavor and texture, opt for high-quality, stone-ground cornmeal. It provides a more robust corn flavor and a pleasing texture.
Mix the batter just until the wet and dry ingredients are combined. Overmixing can lead to tough cornbread.
Adjust the sugar according to your taste, remembering that a little sweetness can enhance the corn flavor without turning the bread into a dessert.
Buttermilk adds a slight tang and ensures your cornbread is moist and tender. If you don't have buttermilk, add a tablespoon of vinegar or lemon juice to a cup of milk.
Skillet size and oven temperature can vary, so check for doneness a few minutes before the recipe suggests. The cornbread is ready when a toothpick inserted in the center comes clean.
Allow the cornbread to cool slightly in the skillet before slicing. This resting period helps the cornbread set and makes it easier to cut into neat slices.
Customize your cornbread with add-ins like jalapeños, cheddar cheese, corn kernels, or herbs for an extra flavor punch.
If there are leftovers, wrap the cornbread tightly to prevent drying out. It can be stored at room temperature for a day or two or in the refrigerator for a longer shelf life.
If you want to warm up leftover cornbread, try heating it in a toaster oven or stovetop to maintain its texture. Microwaving can make it soggy.