Everything your sweet taste receptors could ever ask for.
2 tablespoons canola oilPreheat oven to 425°F. Place walnuts in a 10-inch cast iron skillet over medium high heat and toast until fragrant, 3 to 5 minutes. Transfer walnuts to a bowl and place skillet in oven.In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, syrup, eggs, 3 tablespoons melted butter, and canola oil.
Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in walnuts.Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes.
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