Sprouted Cornmeal Cornbread
  • 1 3/4cups organic sprouted cornmeal
  • 2tsp aluminum-free baking powder
  • 1tsp sea salt
  • 2large eggs, organic or pastured
  • 1Tbsp honey
  • 2cups whole fat organic buttermilk
  • 2Tbsp organic butter or bacon greasemelted – plus extra to grease pan
  1. Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
  2. In a small bowl whisk together the cornmeal, baking powder, and salt.
  3. In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
  4. Pour the dry ingredients into the wet ingredients and mix until combined, careful not to overwork the batter. Pour batter into greased cast iron and place in oven.
  5. Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
  6. Great accompaniment to hearty soups and stews as the days get shorter and cooler.
Recipe Notes


Mix your favorite chopped fresh herbs into the batter for a dinner bread.

Try making these in muffin pans for a brunch item or to pack in a lunchbox. (Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used. Set timer for 8 minutes, and if they're not quite done, check in 1-2 minute increments for doneness.)