Instructions

• STEP 1

  Preheat oven to 350°F and place rack in the center position.

• STEP 2

  Place cornmeal, flour, baking powder, baking soda, and salt in a medium bowl; whisk to combine the dry ingredients. Set aside.

  • 1 1/2 cups polenta (cornmeal)
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

• STEP 3

  Place eggs, milk, and maple syrup in another medium bowl; whisk to combine the wet ingredients. Set aside.

  • 2 eggs
  • 12 fl oz whole milk
  • 1/2 cup pure maple syrup

• STEP 4

  Place oil in a 10-inch ovenproof skillet (preferably cast iron).

  • 5 tbsp extra virgin olive oil

• STEP 5

  Once the oven is heated, place the skillet with oil in the oven to preheat.

• STEP 6

  Meanwhile, add the wet ingredients to the bowl with the dry ingredients, and whisk to combine.

• STEP 7

  Carefully remove the skillet from the oven, and working quickly, drizzle the hot oil into the batter while whisking. Once combined, pour the batter into the hot skillet, and return to the oven.

• STEP 8

  Bake, undisturbed, until cornbread is golden brown and a toothpick inserted into the center of the bread comes out clean, 35-40 minutes. Note: if your skillet is slightly larger that 10-inches, lessen the total baking time to accommodate.

• STEP 9

  Remove from the oven and let cool slightly before slicing into wedges. Serve with butter if desired.