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Buttermilk Cornbread with Einkorn Flourdate 2018-09-07T20:43:00.000Z
Buttermilk Cornbread with Einkorn Flour
Some time ago I was looking for a low-sugar cornbread recipe. I stumbled upon this Buttermilk Cornbread recipe and have been making it ever since.
It's authentic cornbread -- not "corn cake" -- without added sugar, baked in a cast iron skillet and ready for spreading butter and honey on top, fresh out of the oven.
I use freshly ground einkorn flour from wheat berries and non-GMO cornmeal. For convenience, I bulk-prep the dry ingredients and store them in airtight Weck canning jars in my pantry. When I'm ready to bake, I only have to add the "buttermilk" and egg, and it's every bit as easy as those store-bought cornbread mixes!
- Double Batch Jar Storage: I usually double the original recipe, which fits into a stackable 1/2 L Weck jar. Add dry ingredients in a 2-cup measuring cup, and stir to combine. Carefully pour the mixture into a 1/2 L Weck jar. It may look as if it won't fit, but gently shake the jar to settle the contents, place the glass lid on top, and secure with the clamps. It's snug-as-a-bug-in-a-rug, but it fits!
- Label, and store in your pantry for the next time you make the Best Homemade Turkey Chili!
- 1 cup non-GMO cornmeal (affiliate link)
- 1 tbs einkorn flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbs avocado oil
- 1 cup milk plus approximately 1 tbs fresh lemon juice (in lieu of buttermilk)
- 1 large egg
1. Preheat oven to 450°F.
2. Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
3. Combine milk and lemon juice (aka "buttermilk") and let sit for about 5 minutes.
4. Combine all the dry ingredients in a medium bowl; make a well in the center of the mixture.
5. Add egg to the "buttermilk" and stir to combine.
6. Add the buttermilk mixture to the dry ingredients, stirring just until moistened.
7. Pour into the hot skillet.
8. Bake for 18-20 minutes or until golden.
- 2 cups non-GMO cornmeal
- 2 tbs einkorn flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3-4 tbs cup avocado oil
- 2 cups milk plus approximately 2 tbs fresh lemon juice (in lieu of buttermilk)
- 2 large eggs
Use a 10" or 11" cast iron skillet for baking.
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