Einkorn Cornbread Recipe
If you love cornbread, but are looking for a whole grain recipe. How about this recipe? Made with 100% einkorn flour.
Servings: 8
Ingredients
- 1 cup einkorn flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- ⅓ cup melted butter Plus more for buttering the cast iron pan or whatever pan you are using.
- 2 eggs
- 1 cup canned or frozen corn optional
- 1 cup shredded cheddar cheese optional
Instructions
- Preheat oven to 425 degrees. Heat your cast iron if you are using, over low heat.
- Combine the flour, cornmeal, baking powder, salt, and sugar in a small bowl and set it aside.
- Add the milk, eggs, and melted butter to a medium-sized bowl. Mix them well. Add in the dry ingredients and mix ONLY until they are combined. If you are using corn and cheese, mix them in now. Again, only until they are combined.
- Butter your hot cast iron and pour in the batter. Move the pan quickly to the oven. Bake for 20-25 minutes. The key to good whole grain cornbread is not to over bake! I like to underbake it just a touch.
- Remove from the oven. I love to serve my cornbread hot, but I promise, it is good anyway you serve it!
- We are butter on our cornbread fans. If you are like us, lather it on and enjoy!
Notes
- There are a few things to note in this recipe. First, makes 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.
- 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.
- 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).
- This is a whole grain cornbread, while some recipes might last a long time after baking, I really feel this cornbread is better eaten within 24-30 hours. It will dry out slightly if not.