Preheat the oven to 400ºF.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
In a separate bowl whisk in the milk, kefir, vanilla extract and eggs. Add 7 tablespoons melted butter or avocado oil.
Grease a 9 inch pie pan with the remaining 1 tablespoon of butter or avocado oil.
Make a well in the center of the flour mixture and pour in the egg/liquid mixture. Gently stir, to combine. The batter will be thick but easy to pour.
Bake for 20 to 25 minutes until an a toothpick comes out of the center of the cornbread comes clean. Cool for 20 minutes before slicing. Serve with chia fruit spread flavor of choice.