In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In a medium bowl, beat the egg lightly. Add the buttermilk, canola oil, puree and maple syrup and whisk until combined. Pour into the dry ingredients and stir together until just incorporated.
Pour the filling into the prepared pan and spread evenly. Top with the cornbread topping and spread in an even layer.
Bake for 20-25 minutes or until the cornbread is golden and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes and serve with additional garnishes if desired. Enjoy!