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1
Preheat the oven to 400F and lightly oil an 8-inch square baking pan.
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2
Combine the cornmeal, flours, baking powder, baking soda, and salt and stir with a wire whisk until well combined.
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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; dont overmix, or the cornbread will be tough and dry.
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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.
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5
Let cool on a wire rack for about 10 minutes, then cut into 16 squares and serve warm.
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6
Cornbread is one of those foods thats best served warm, so when you pull leftovers out of the fridge, warm them in an oven or toaster oven.
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7
Spelt, the grandmother of wheat, contains less gliadin than conventional wheat.
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8
Gliadin is the component of gluten thought to be most responsible for adverse reactions, and many people do indeed find spelt easier to digest.
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9
You can use all spelt flour in this recipe, but the texture will be a bit denser.
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10
If you really want to be adventurous, try using sprouted flours.
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The sprouting of the grains makes them even easier to digest and more flavorful.
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12
Look in the Resources section for information on where to find these special ingredients.
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Store tightly wrapped in the refrigerator for 4 days or in the freezer for 2 months.
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14
(per serving)
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15
Calories: 115
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16
Total Fat: 5g (1g saturated, 3g monounsaturated)
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17
Carbohydrates: 16g
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18
Protein: 3g
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19
Fiber: 2g
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20
Sodium: 200mg
