334-584-7875

To Your Health Sprouted Flour Co.

Banjo’s Cast Iron Sprouted Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Banjo’s Cast Iron Sprouted Cornbread
Votes: 0
Rating: 0
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.
Share this Recipe

Phone 334-584-7875

Connect with us