Skillet Cornbread :: Stone Ground Cornmeal, Maple, Buttermilk

• 1 cup whole wheat pastry flour
• 3/4 cup yellow stone-ground cornmeal
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk
• 1 egg
• 1 tablespoon maple syrup, more to taste
• 4 tablespoons butter, melted

1. Preheat oven to 425 degrees, and put an 8-inch cast iron skillet in the oven while it's preheating.
2. Whisk dry ingredients until well combined.
3. Measure buttermilk into a large measuring cup and crack egg into it. Add maple syrup, and whisk to combine.
4. Make a well in the dry ingredients and pour the buttermilk mixture in all at once. Stir until just combined. Add butter and gently fold to incorporate. If the batter seems tough and dry, add more buttermilk a splash at time. It will be a fluffier, less runny batter than cornbread from a mix, so don't be worried if it seems thick.
5. When the oven is preheated, remove the cast iron skillet and pour the batter into the hot skillet. Enjoy the satisfying sizzle, and return the pan to the oven to bake for 20 minutes.
6. At 12 minutes, check to see how the cornbread is browning. Consider covering it with tin foil for the final 8 minutes if needed.
7. Best served hot, fresh from the oven, but it will keep for a couple of days in an airtight container. To reheat, wrap the cornbread in tin foil and warm in a 350 degree oven for 10 minutes or so.

whole wheat pastry flour, yellow stoneground cornmeal, salt, baking powder, baking soda, buttermilk, egg, maple syrup, butter

Taken from food52.com/recipes/28093-skillet-cornbread-stone-ground-cornmeal-maple-buttermilk (may not work)