1 cup cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ salt
1 cup buttermilk
1 large egg
⅓ cup canola oil, plus 1 tablespoon for the pan
4 tablespoons pure maple syrup
1 cup fresh or thawed, frozen blueberries
Preheat the oven to 400 degrees. Coat a cast iron skillet with the canola oil and set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the buttermilk, egg, canola oil, and maple syrup until combined. Stir the wet ingredients into the dry ingredients, and stir just until incorporated. Toss the blueberries with the tablespoon of flour and fold into the batter. Pour the batter into the prepared skillet and bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and crispy and a toothpick inserted into the center comes out clean. Serve warm.