Banjo’s Cast Iron Sprouted Cornbread
Servings
1
Servings
1
Ingredients
  • 12inch cast iron skillet
  • 1 1/2cups sprouted yellow cornmeal
  • 1cup sprouted white wheat flour OR all-purpose flour
  • 1 1/2teaspoons baking soda
  • 1/2teaspoon kosher salt
  • 1cup sour cream
  • 3/4cup buttermilk
  • 2whole eggs
  • 6tablespoons melted unsalted butter
  • 2tablespoons unsalted butter - for cast iron skillet
Gluten-Free Option
  • 12inch cast iron skillet
  • 1 1/2 cups sprouted yellow cornmeal
  • 1cup sprouted oat flour
  • 1 1/2teaspoons baking soda
  • 1/2teaspoon kosher salt
  • 1cup greek yogurt
  • 3/4cup almond milk
  • 2whole eggs
  • 6tablespoons melted unsalted butter
  • 2tablespoons unsalted butter - for cast iron skillet
Honey-Hot Sauce Butter
  • 2stilks butterroom temperature
  • 1tablespoon honey
  • 1tablespoon Louisiana hot sauce(or your hot sauce of choice)
  • 1teaspoon kosher salt
Instructions
  1. Place cast-iron skillet in oven and set to 350
  2. Add 2 tablespoons of butter to skillet, place in a 350-degree oven until butter is melted
  3. In a bowl, combine cornmeal, flour, baking soda, and salt
  4. In a separate bowl, whip egg, add sour cream and buttermilk, stir until everything is incorporated
  5. Combine egg/buttermilk mixture and dry cornmeal/flour
  6. Add 6 tablespoons of melted butter
  7. Fold or stir until all ingredients are mixed together. Do Not Over Mix
  8. Remove skillet from oven, distribute butter evenly in the pan
  9. Add butter to the skillet, spread evenly
  10. Bake at 350° for 25-30 minutes, or until a toothpick comes out clean
  11. Let cool for 10 minutes, slice, and serve
Honey-Hot Sauce Butter
  1. Use a stand mixer with the paddle attachment or a heavy bowl with a handheld mixer
  2. Combine all the ingredients
  3. Whip it real good until all of the ingredients are incorporated and the butter mixture is light and fluffy