Sprouted Honey Cornbread
This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
TYH Sprouted Cornmeal
tyh sprouted brown rice flour
coconut oil or ghee melted
pinch of salt
Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
Add all remaining ingredients and stir until smooth.
If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes