2Tbsporganic butter or bacon greasemelted – plus extra to grease pan
Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
In a small bowl whisk together the cornmeal, baking powder, and salt.
In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
Pour the dry ingredients into the wet ingredients and mix until combined, careful not to overwork the batter. Pour batter into greased cast iron and place in oven.
Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
Great accompaniment to hearty soups and stews as the days get shorter and cooler.
Mix your favorite chopped fresh herbs into the batter for a dinner bread.
Try making these in muffin pans for a brunch item or to pack in a lunchbox. (Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used. Set timer for 8 minutes, and if they're not quite done, check in 1-2 minute increments for doneness.)
2 1/2cupssprouted spelt, wheat, or brown rice flour
1teaspoonaluminum-free baking powder
In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. If dough is dry add 1 tablespoon of water at a time and blend well until you get a dough that holds together well, but is not wet or sticky.
Chill dough at least one hour or overnight.
Preheat oven to 400°F.
Roll out dough on floured surface 1/4 to 1/2-inch thick. Cut into shapes or rounds. Place cookies 1 inch apart on ungreased parchment-lined baking sheets.
Bake 6-8 minutes. Cool on pan for 5 minutes, then transfer to cooling racks.
Melt butter over low heat. Pour into a medium bowl and cool a few minutes.
Beat eggs separately in a small bowl.
Stir sugar into melted butter, followed by flour, cocoa powder, vanilla, and eggs. Mix just to combine.
Pour into buttered 8x8-inch pan and bake in preheated oven for 20-25 minutes. For a fudgier brownie, keep the baking time at the lower end of the range. For a cakier consistency, add 1 teaspoon of aluminum-free baking powder to batter along with flour.