Easy and delicious! Gotta have cornbread with chili.
adapted from Flavor the Moments
1 c. all-purpose flour
1 c. cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 large egg, lightly beaten
1/4 c. pure maple syrup
1 c. buttermilk
1/3 c. unsalted butter, melted and cooled, plus 1 tablespoon for the pan
Preheat the oven to 425 degrees. Melt the 1 tablespoon of butter and swirl it so that it coats the bottom of a cast-iron skillet (10 or 12 inch diameter). Set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the egg, maple syrup, buttermilk, and cooled butter until combined. Stir the wet ingredients into the dry ingredients, and stir just until incorporated. Pour into the prepared pan and spread evenly. Bake for 18-20 minutes on the middle rack of the oven until the cornbread is golden brown and crispy and a toothpick inserted into the center comes out clean.