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To Your Health Sprouted Flour Co.

Banjo’s Cast Iron Sprouted Cornbread

Banjo’s Cast Iron Sprouted Cornbread
Votes: 4
Rating: 2
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Servings
1
Servings
1
Banjo’s Cast Iron Sprouted Cornbread
Votes: 4
Rating: 2
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Ingredients
  • 1 1/2 cups organic sprouted yellow corn meal
  • 1 cup organic sprouted white wheat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 cup whole fat sour cream
  • 3/4 cup whole fat buttermilk
  • 2 large eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter to grease cast iron
Servings:
Units:
Instructions
  1. Place a 12” cast iron skillet in middle rack of oven and heat oven to 350 degrees.
  2. Place 2 tablespoons of butter in the skillet while in oven.
  3. In a large bowl combine cornmeal, flour, baking soda, and salt.
  4. In a separate bowl, whisk egg then add sour cream and buttermilk. Stir well until all is incorporated.
  5. Add the egg mixture to the dry ingredients and stir just until mixed. Add 6 tablespoons of melted butter and stir again just until mixed thoroughly.
  6. Remove skillet from oven and swirl the melted butter to evenly distribute in pan. Pour batter in skillet and spread evenly. Bake for 25-30 minutes until golden brown and toothpick inserted comes out clean.
  7. Let cool for 10 minutes, slice and serve. Great with soups and stews and lots of butter.
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Sprouted Corn Muffins with Honey Mascarpone

Sprouted Corn Muffins with Honey Mascarpone
Votes: 1
Rating: 5
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Sprouted Corn Muffins with Honey Mascarpone
Votes: 1
Rating: 5
You:
Rate this recipe!
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Ingredients
  • 1 cup organic sprouted flour of choice
  • 1 cup organic sprouted yellow corn meal
  • 1/2 cup organic sugar or sweetener of choice
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 2 large organic or pastured eggs
  • 1 cup organic whole buttermilk at room temperature
  • 1 stick organic unsalted butter, melted
  • 1 cup organic corn kernels (fresh or frozen)
  • 1/2 cup mascarpone cheese
  • 1 1/2 tablespoons honey
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
  3. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
  4. Spoon batter evenly into the prepared muffin cups. Bake for 15-18 minutes until a toothpick inserted in center comes out clean. Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
  5. In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.
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