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