Einkorn Cornbread

Cornbread should be a staple in every household. It is perfect with your favorite meal, soup, or even salad. This Einkorn Cornbread is an even better version as it is whole-grain! If you have never made cornbread, keep reading, and let me teach you how to make awesome cornbread on the first try!

You probably know by now I love whole grains just like this cornbread. If you are interested in others, how about these yummy spelt brownies? Or how about some tasty vegan wheat dinner rolls? Or how about whole wheat pretzels? If you like Einkorn, let me suggest this delicious Einkorn Banana Bread or Einkorn Chocolate Chip Cookies.

What Makes This Recipe Work?

Let me tell you right off the bat, this is not sweet cornbread. I will add changes in the notes section below if you want to make this a sweet cornbread recipe.

This recipe produces the perfect cornbread. Can I say that? Skillet cornbread is the best! It is crispy on the outside and perfectly tender on the inside.

Einkorn is an ancient grain flour. If you are interested in learning more about einkorn, read in the section below.

This is quick to make. The cornbread can be made and baked in about 30 minutes.

Ingredients

• Einkorn Flour- You can either buy the einkorn flour, or if you are interested in milling your flour, I use a Nutrimill grain mill and buy my einkorn at Bluebird Grains.
• Cornmeal- I used yellow cornmeal, but either yellow or white will work.
• Baking powder- this is your leavener.
• Salt
• Milk- I used whole milk, but use whatever type you like.
• Melted butter- you can use oil if you prefer, but I love the butter flavor.
• Eggs
• Sugar- I don't use much, just enough to sweeten it slightly. If you want, you can easily sub this out for coconut sugar or other granulated sugar.
• Canned or frozen corn- this is optional, but love it in my cornbread.
• Grated Cheddar- another optional ingredient, but also good!

How To Make

Mix your dry ingredients in a bowl. In another bowl, or on top of the dry ingredients, add the wet ingredients.

Mix these until they are combined, but don't overmix. That will result in a dense cornbread and you do not want that.

If you are using corn and cheddar, add those now and again, and mix to combine. Butter your heated pan. I like to heavy my cast iron skillet in the oven or cooktop. Then butter it and pour in the batter. This is what will give you that perfect crispy crust.

Bake for 18-25 minutes. You want this to be just slightly underbaked when you remove it from the oven. The cornbread will continue to bake once it is removed, so don't bake too much.

That is it! Pull it out of the oven and it is ready to serve. We love our cornbread with butter.

Notes

1. There are a few things to note in this recipe. First, make sure that the oven is preheated. You want it hot before the cornbread goes in. This will give it the beautiful rise you see in my photos.
2. Another thing, if you are using a cast-iron skillet as I did, make sure it is heated first. You can put it in the oven for about 5-10 minutes, or on the cooktop over medium heat for 3-5 minutes.
3. This will give the cornbread a crispy crust, and it is the way we love our cornbread. I learned this trick after many years of living down south (Texas).
4. This is a whole grain cornbread, while some recipes might last a long time after baking, I feel this cornbread is better eaten within 24-30 hours. It will dry out slightly if not.

How do you keep cornbread from sticking to a cast-iron skillet?

This recipe solves 2 of these issues. One thing is making sure the skillet is hot to begin with will help. Also, we coat it in butter before adding the batter, this helps as well. The other thing you need to be mindful of is that your pan is seasoned well. This is part of maintenance on any cast iron cookware.

What Is Einkorn?

There is so much to love about Einkorn! Let me share a few things you might find interesting. It was the first cultivated wheat. It is also the ONLY wheat that has not been hybridized, and that is something.

Have you heard of Ötzi the Iceman who lived more than 5,000 years ago? His body was well-preserved in a glacier in Italy's Alps. Einkorn was found in his stomach. Isn't that cool?

It is grown here in the United States, but growers are few. It is mostly grown in Morrocco, France, and Turkey.

What does it taste like? Much like other wheat flour you have tried. It has a nutty flavor that lends itself to many baked goods, just like this cornbread. I cannot wait to share more recipes with you like this.

• Bread & Baking