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.
  • 1cup TYH Sprouted Cornmeal
  • 1/2 cup tyh sprouted brown rice flour
  • 1 teaspoon baking powder
  • 1 cup non-dairy milk
  • 1/4 cup raw honey
  • 1 egg
  • 2tablespoons coconut oil or ghee melted
  • pinch of salt
  1. Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
  2. Add all remaining ingredients and stir until smooth.
  3. If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
  4. Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes