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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. 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!
- 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
- 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.