4tbspunsalted buttermelted extra for greasing the pan
1cupwhite whole wheat flour
1cupyellow cornmeal
1tbspbaking powder
1tspsalt
2eggslarge
1cupbuttermilk or make your own buttermilk substitute
cup¼maple syrup
Instructions
Preheat the oven to 425 degrees. Lightly grease an 8-inch square pan or 9-inch round baking pan with butter.
In a medium mixing bowl, combine the flour, cornmeal, baking powder, and salt and whisk together until thoroughly combined.
Break the eggs into a large measuring cup and beat them with a whisk. Add the buttermilk, maple syrup, and melted butter to the eggs and whisk until uniform.
Add the wet mixture to the dry ingredients and stir to combine with just a few strokes. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the cornbread is lightly browned, pulling away from the sides of the pan, and a cake tester or butter knife comes out clean when inserted into the center.