Banjo’s Cast Iron Sprouted Cornbread
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
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Instructions
- Place a 12” cast iron skillet in middle rack of oven and heat oven to 350 degrees.
- Place 2 tablespoons of butter in the skillet while in oven.
- In a large bowl combine cornmeal, flour, baking soda, and salt.
- In a separate bowl, whisk egg then add sour cream and buttermilk. Stir well until all is incorporated.
- 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.
- 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.
- Let cool for 10 minutes, slice and serve. Great with soups and stews and lots of butter.
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Sour Cream Bread
Ingredients
- 1 package active dry yeast
- 3 tablespoons water
- 1/4 cup + 2 tablespoons warm water (105–110 degrees)
- 16 ounces whole fat sour cream
- 1 tablespoon Celtic salt
- 1/4 teaspoon baking soda
- 4 cups sprouted red wheat flour
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Instructions
- Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
- Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
- Gradually add flour and mix well.
- Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
- Shape into a ball; place in a greased bowl, turning to grease top.
- Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
- Punch dough down and divide in half.
- Place each half in a buttered 9x5x3" loaf pan.
- Cover and let rise for 1 hour or until doubled in bulk.
- Bake at 375 degrees for 35–40 minutes. NOTE: I like to preheat my oven to 450 degrees for 1 hour. Immediately upon placing dough pans in oven I turn it off and turn it back on at 375 degrees. Helps ensure a wonderfully chewy crust.
Recipe Notes
I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.
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Sugar and Spice Coffeecake
Ingredients
- 1 cup muscavado sugar (or sweetener of choice)
- 1 tsp baking powder
- 1/2 cup coconut oil
- 1/2 tsp baking soda
- 2 eggs
- 1 cup raising (optional)
- 1/2 cup maple or coconut sap sugar
- 1 cup crispy nuts, chopped
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup whole fat sour cream
- 1/2 tsp nutmeg
- 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
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Instructions
- Mix coconut oil, muscavado sugar and eggs; beat well.
- Stir in vanilla and sour cream.
- In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
- Add to wet mixture and mix well.
- Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
- Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
- Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
- Bake at 350 degrees for 40 minutes or until done.
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