Beyond Just Good Cornbread

Cornbread is best served warm,so when you pull leftovers from the fridge,
make sure to toast them in the oven for a yummy treat.
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1 cup cornmeal, 1/2 cup spelt-flour, 1/2 cup whole-wheat flour,
2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt,
1 organic egg, 1 cup organic buttermilk, 1/4 cup maple syrup,
1/4 cup extra-virgin olive oil, 1 tablespoon lemon zest.
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Preheat oven to 400 F and lightly oil 8-inch-square baking pan. Combine cornmeal, flours, bakingpowder, baking soda and salt. Stir with whisk till well combined. In small bowl, whisk together egg, buttermilk, maple syrup, olive oil and lemon zest till well combined. Pour into dry ingredients and whisk till no lumps remail. Don't overmix. Scrape batter into pan and bake till lightly browned and beginning to pull away from edges of pan, about 20 minutes. Cool on wire rack for about 10 minutes then cut into 16 squares. Serve warm.
Recipe by Rebecca Katz