Sprouted Skillet Cornbread
Sides & Salads
sprouted yellow cornmeal
large pastured or organic eggs, lightly beaten
whole fat organic buttermilk or kefir
Preheat oven to 450°.
In a large mixing bowl, combine the sprouted cornmeal, baking soda, and salt. Stir until well blended.
Add the eggs and buttermilk. Stir with a wooden spoon until well blended and smooth.
In a 9-10" cast-iron skillet heat the bacon grease, add it to the cornmeal mixture, and stir until well blended.
Scrape the batter into the hot skillet, place the skillet in the oven, and bake until the cornbread is golden brown, about 20-25 minutes.
Turn the cornbread out onto a serving plate of serve directly from the skillet, cutting it into small wedges.
Bring out the butter! Lots of butter!