Desserts/Baked Goods

Sprouted Cornbread

January 12, 2013
A plate piled with sprouted cornbread alongside a napkin with a piece of cornbread topped with butter

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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!

A plate piled with sprouted cornbread alongside a napkin with a piece of cornbread topped with butter

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!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Servings 9


  • 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.