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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 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!