Ingredients

1 1/2 sticks/170 grams of unsalted butter
½  cup/120 ml of maple syrup
2 ¼  cups/530 ml of buttermilk (soy milk with juice of one lemon)
3  large eggs
1 ½  cups/180 grams of yellow cornmeal (fine or medium-coarse grind)
½  cup/65 grams whole wheat flour (spelt)
½  cup/60 grams all-purpose flour (gluten free 1-1)
1 TBSP baking powder
1 ½  teaspoons/9 grams kosher salt
½  teaspoon/5 grams baking soda

Preparation

mix 2 1/4 cups soy milk with 2 TBSP lemon juice to make buttermilk

On the stovetop over medium heat, in 12-inch cast iron skillet melt
1 1/2 sticks/170 grams of unsalted butter

coat sides

in large metal bowl
½  cup/120 g of maple syrup

add browned butter
(Do not wipe out the pan.)

2 ¼  cups/530 g of buttermilk

Preheat the oven to 375 degrees.

then whisk in
3 large eggs

then add

1 ½  cups/180 grams of yellow cornmeal (fine or medium-coarse grind)

½  cup/65 grams whole wheat flour (spelt)

½  cup/60 grams all-purpose flour (gluten free 1-1)

1 TBSP baking powder

½  teaspoon/5 grams baking soda

1 ½  teaspoons/9 grams kosher salt

If the skillet is no longer hot reheat it briefly on the stove for a few minutes.
Place the batter in the skillet.

Bake until the top is golden brown and a toothpick inserted into it emerges clean, 35 minutes.

Cool in the skillet for 10 minutes before slicing.