Banjo’s Cast Iron Sprouted Cornbread with Honey-Hot Butter
Ingredients
- 12 inch cast iron skillet
- 1 1/2 cups sprouted yellow cornmeal
- 1 cup sprouted white wheat flour OR all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 3/4 cup buttermilk
- 2 whole eggs
- 6 tablespoons melted unsalted butter
- 2 tablespoons unsalted butter - for cast iron skillet
Gluten-Free Option
- 12 inch cast iron skillet
- 1 1/2 cups sprouted yellow cornmeal
- 1 cup sprouted oat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup greek yogurt
- 3/4 cup almond milk
- 2 whole eggs
- 6 tablespoons melted unsalted butter
- 2 tablespoons unsalted butter - for cast iron skillet
Honey-Hot Sauce Butter
- 2 stilks butter room temperature
- 1 tablespoon honey
- 1 tablespoon Louisiana hot sauce (or your hot sauce of choice)
- 1 teaspoon kosher salt
Servings:
Units:
Instructions
- Place cast-iron skillet in oven and set to 350
- Add 2 tablespoons of butter to skillet, place in a 350-degree oven until butter is melted
- In a bowl, combine cornmeal, flour, baking soda, and salt
- In a separate bowl, whip egg, add sour cream and buttermilk, stir until everything is incorporated
- Combine egg/buttermilk mixture and dry cornmeal/flour
- Add 6 tablespoons of melted butter
- Fold or stir until all ingredients are mixed together. Do Not Over Mix
- Remove skillet from oven, distribute butter evenly in the pan
- Add butter to the skillet, spread evenly
- Bake at 350° for 25-30 minutes, or until a toothpick comes out clean
- Let cool for 10 minutes, slice, and serve
Honey-Hot Sauce Butter
- Use a stand mixer with the paddle attachment or a heavy bowl with a handheld mixer
- Combine all the ingredients
- Whip it real good until all of the ingredients are incorporated and the butter mixture is light and fluffy
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Sprouted Pumpkin Oat Bread
Sprouted Pumpkin Oat Bread
by @thebalancedblend, the latest winner in our recipe contest!
Ingredients
- 1/2 cups TYH sprouted rolled oats (plus more for sprinkling on top)
- 1 tablespoon organic chai seeds
- 1 scoop vanilla protein powder
- 1 teaspoon aluminum-free baking soda
- 1 tablespoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 1/2 cup greek yogurt
- 2 pastured eggs
- 1 handful pistachios, crushed
- TYH simply sprouted granola
- pumpkin pie spice
Servings:
Units:
Instructions
- Preheat oven to 375 and grease bread pan,
- In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
- In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
- Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
- Pour into bread pan and let batter sit for a few minutes to thicken up.
- Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
- Bake 30-40 minutes or until toothpick into center comes out clean.
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