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!
- 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.