I’ve been living down here in South Carolina for more than two decades now, and there are a few traditional Southern recipes that I’ve learned to make and as a result, wanted to give a real food makeover. One of those is cornbread….but I want to make it sprouted cornbread!
I’ve been spending some time experimenting with my sprouted wheat and sprouted corn flours and trying to find a cornbread recipe that isn’t too sweet and works well. After a few unsuccessful trials, I have finally come up with a recipe that fits the bill.
I used this tonight with my homemade Chili, and it was really yummy! Moist, but not crumbly…and not too sweet either! If you prefer a sweeter cornbread, just add 2 more tbsp of Sucanat to sweeten it up a bit! This would also be great with the South of the Border Chicken Corn Chowder!
Want to make this gluten free? Substitute sprouted rice flour for the wheat flour for a gluten free treat!
This cornbread uses sprouted cornmeal and can easily be made gluten free with a simple substitution. Top it with some real butter and local honey and.....yum!
- 1 cup sprouted wheat flour (sprouted rice flour for gluten free
- 1 cup sprouted corn flour
- 1 tbsp baking powder
- ½ tsp unrefined sea salt
- 2 tbsp Sucanat or coconut sugar
- ¼ cup yogurt cheese, sour cream or buttermilk
- 1 cup water
- 1 lg egg, beaten
- ¼ cup pastured butter, melted
- Preheat oven to 375.
- In a large mixing bowl, mix together flours, baking powder and sea salt.
- In a medium bowl combine egg, sucanat, yogurt cheese/sour cream, water and butter. Mix well.
- Add the wet mixture to the flour mixture and mix well.
- Grease an 8x8 baking dish with butter, lard or coconut oil.
- Pour mixture into baking dish.
- Bake for 25-30 minutes. Bread is done when the center springs back slightly, after being pressed.