Banjo’s Cast Iron Sprouted Cornbread
  • 1 1/2cups organic sprouted yellow corn meal
  • 1cup organic sprouted white wheat flour
  • 1 1/2teaspoons baking soda
  • 1/2teaspoon kosher or sea salt
  • 1cup whole fat sour cream
  • 3/4cup whole fat buttermilk
  • 2large eggs
  • 6tablespoons melted unsalted butter
  • 2tablespoons unsalted butterto grease cast iron
  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.