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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!
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
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 8x8 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.