Sprouted Cornbread

Notice: I'm an affiliate for Amazon as well as other companies. Any links in this article may be affiliate links. I always appreciate it if you purchase something using my affiliate links. Doing so helps me to raise a little extra money that pays for the costs of running this site. And it allows me to continue bringing you quality content, all without costing you a thing! Thanks!

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. As a result, I’ve wanted to give a few of them 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 have made this both with turbinado sugar and coconut sugar. I like both. But coconut sugar doesn’t raise blood sugar levels the way the turbinado does. So I tend to use that one a bit more. Use what is best for you!

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 sweeter cornbread, just add 2 more tbsp of Turbinado or coconut sugar 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!

Sprouted Cornbread

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!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Side Dish

Servings 9

Ingredients

  

• 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 Turbinado or coconut sugar
• ¼ cup sour cream or buttermilk
• 1 cup water
• 1 large egg beaten
• ¼ cup butter melted

Instructions

 

• 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 8×8 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.