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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 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.