Traditionally, the bread at many Southern meals has been cornbread, especially if those meals included pork, beans, or greens.  I’ve always loved homemade cornbread and have tried different recipes, but this is my favorite.

The kind of cornbread I grew up with was made with only cornmeal, no wheat at all, and did not have any added sweetener.  My mom made her cornbread in a cast iron skillet on the stovetop.  She turned it over to finish cooking and brown the top.  Her cornmeal was a typical commercial version of degerminated cornmeal.

I’ve developed a recipe that is very, very close to the cornbread I remember growing up, and, at the same time, it is made with a healthier more nutritious cornmeal–sprouted whole corn flour!  We all love the taste and texture of this cornbread and I’ve already made it several times, including for Thanksgiving dinner.  I plan to make a batch of this cornbread to use in dressing for our Christmas dinner.

This is a great addition to almost any meal.  It’s quick to fix and bake and doesn’t require very many ingredients.  The corn flour is more economical if bought in larger quantities.  It can be stored for several months in the freezer.  I keep a smaller amount in the refrigerator for regular use.
 

Sprouted Flour Cornbread

Ingredients

2 cups sprouted corn flour (I used 2lb. Organic, To Your Health Sprouted Yellow Corn Flour
1/2 teaspoon salt (I use Celtic Sea Salt)
2 teaspoons aluminum-free baking powder (I use Rumford Baking Powder)
4 tablespoons melted butter (I use Kerrygold)
2 eggs, preferably from pastured chickens (I use eggs from a local backyard farmer)
1 cup milk (I use raw whole milk from Healthyway Dairy)

Preparation

Preheat oven to 400 degrees F.  Combine dry ingredients in a bowl.  Combine liquid ingredients and add to dry ingredients.  Stir just until combined.  Pour into a buttered 8-inch square pan.  Bake about 20 minutes until lightly browned.

Cut into about 9 squares and serve hot with lots of extra butter.

We had this version of cornbread with our Thanksgiving dinner.

Variations:

Dairy-free:  Substitute melted coconut oil or lard for the butter and coconut milk for dairy milk.
Buttermilk:  Substitute 1 cup buttermilk, yogurt, or kefir for whole milk and add 1/2 teaspoon baking soda.

For more delicious versions of cornbread, see Coconut Flour Cornbread, which uses much less corn flour, and Southern Cornbread made with freshly ground corn and whole wheat and baked in a cast iron skillet.