Spelt Cornbread

1 3/4 cups white spelt or unbleached flour
1 cup cornmeal
2 tablespoons cane sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 cups milk
1/2 cup butter, melted
1 large egg
Optional: ½ cup grated cheddar cheese

1. Heat the oven to 375°F. Lightly grease a 9″ square pan or 12 muffin cups.
2. Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl.
3. Stir in cheese if using.
4. Whisk together the milk, melted butter, and egg in a different bowl.
5. Pour the liquid mixture all at once into the flour mixture, stirring quickly just until combined. Do not overmix.
6. Spread the batter into the prepared pan, or scoop into the muffin tin.
7. Bake for 20-25 minutes, until the edges begin to pull away from the pan and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool for 5 minutes before cutting.