Heat a cast iron skillet in a 180 degrees (°C) oven.
In a large bowl mix all the dry ingredients together. In a separate bowl, mix together the wet ingredients together. Pour the wet ingredients into the dry and mix together until batter is smooth.
Transfer the skillet from the over to a burner of medium heat. Add the extra butter and olive oil into the skillet. Once hot, add the batter and fry for a couple of minutes then transfer into the oven.
Cook for 15-20 minutes until the cornbread is done.
Allow to cook then remove from the pan. Serve with a drizzle of maple syrup and fresh strawberries on top.
