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 Southwestern Chicken Corn Chowder!
Want to make this gluten free? Substitute sprouted rice flour for the wheat flour for a gluten free treat!
- 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.