Cornbread is one of those foods people get mighty opinionated about, as in “Nobody makes cornbread as good as my (momma, grammy, Uncle Phoebus, just fill in the blank).” Not only that, but once someone gets a beloved piece of that cornbread in their hands, well, as one writer said, “If you try to take my cornbread, there will be consequences and repercussions.” I think of cornbread a bit like barbecue: Just about every region of the country has its variation, which, as if ordained from above, is simply the best. Cornbread, cornpone, jonnycakes, hush puppies—the names and approaches differ, but not the devotion. My version is California-style, as in how do we keep all of that awesome taste while using healthier ingredients? Using some spelt flour helps, as does using just a bit of organic maple syrup as a sweetener and extra-virgin olive oil in place of butter. The lemon zest allowed me to put the word “beyond” into the title of this recipe. If you’ll allow me to play yenta, I’d match the cornbread with the Rockin’ Black Bean Soup (page 71). They’re a very happy couple.
Recipe information
Yield
makes 16 pieces
Ingredients
1
1
1
2
1
1
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 400°F and lightly oil an 8-inch square baking pan.
Step 2
Combine the cornmeal, flours, baking powder, baking soda, and salt and stir with a wire whisk until well combined.
Step 3
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 and whisk just until the batter is evenly moistened and no large lumps remain; don’t overmix, or the cornbread will be tough and dry.
Step 4
Scrape the batter into the prepared pan and bake until lightly browned and just beginning to pull away from the edges of the pan, 20 to 25 minutes.
Step 5
Let cool on a wire rack for about 10 minutes, then cut into 16 squares and serve warm.
rebecca’s notes
Step 6
Cornbread is one of those foods that’s best served warm, so when you pull leftovers out of the fridge, warm them in an oven or toaster oven.
Step 7
Spelt, the grandmother of wheat, contains less gliadin than conventional wheat. Gliadin is the component of gluten thought to be most responsible for adverse reactions, and many people do indeed find spelt easier to digest. You can use all spelt flour in this recipe, but the texture will be a bit denser. If you really want to be adventurous, try using sprouted flours. The sprouting of the grains makes them even easier to digest and more flavorful. Look in the Resources section for information on where to find these special ingredients.
storage
Step 8
Store tightly wrapped in the refrigerator for 4 days or in the freezer for 2 months.
nutrition information
Step 9
(per serving)
Step 10
Calories: 115
Step 11
Total Fat: 5g (1g saturated, 3g monounsaturated)
Step 12
Carbohydrates: 16g
Step 13
Protein: 3g
Step 14
Fiber: 2g
Step 15
Sodium: 200mg