This recipe was long overdue for an update. New photos and recipe ingredients include sprouted whole grain sources to easily prepare a more nutritious cornbread.
Many of my recipes I consider tried and true, but I am always open for ideas to improve technique, flavor, or nutritional value. Considering regional differences, add-ins, and baking preferences (some folks swear by cast iron), there are strong opinions about this traditional quick bread. Do you consider cornbread a must beside chili or bean soup? Is it the base for your holiday stuffing? Or do you slather it with butter and honey for dessert like I do? For us, Smoked Turkey & Bean Soup wouldn’t be complete without it. No matter the nuance of musts, I think you’ll appreciate this healthier whole grain version for your family.
Most cornbread recipes call for equal amounts of cornmeal and all-purpose flour. Since we choose to eat sprouted whole grains whenever possible, white flour is not a consideration. And to compensate for the stronger flavor of whole wheat, I adjust the ratio to include more corn flour than wheat flour so there isn’t a pronounced wheat-y taste. By changing the corn-to-wheat flour ratio, this hearty, moist cornbread has a delicious sweetcorn flavor.
Sprouted wheat flour is interchangeable with regular whole wheat in this recipe if that’s what you have. If there is any distinguishable difference in the taste of sprouted wheat it would be a less bitter, more mild wheat flavor. Even thought the sprouted corn flour we use in this recipe may be a little harder to find in stores, I still recommend it. It is available on line or you can use (non-GMO) corn meal as a substitute. Due to shipping costs, it is always less expensive to buy flour at a local health food store so when I do purchase on line, I order larger quantities to save on the unit cost of shipping.
Whether you use sprouted flour, add-ins, cast iron—it’s up to you—just be sure you have butter and honey close-by.
Read more about the benefits of sprouted grain on my Sprouted Wheat French Bread post and check out even more recipes using sprouted wheat flour below. You can even make your own sprouted grain flour at home.
- 1¼ cups sprouted whole-grain corn flour, or cornmeal
- ¾ cup sprouted whole wheat flour, or regular white whole wheat flour
- 4 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ cup honey
- 2 whole eggs -- beaten
- 1 cup buttermilk
- ¼ cup butter -- melted, plus more for greasing the pan
- Heat oven to 375°F. Mix flours with baking powder and salt until well combined. Add beaten eggs, buttermilk, melted butter, and honey to dry ingredients and mix until flour is moistened and incorporated.
- Pour into a greased 9x9 pan and bake for 30 minutes, until top is golden brown and bread pulls away from the side of the dish. Allow to rest in the pan after baking for 5 minutes before slicing. Serve warm.
MORE RECIPES USING SPROUTED WHEAT FLOUR:
Zucchini-Ginger Bread: Sprouted Wheat, More Zucchini, Bits of Ginger
Apple Walnut Bread
Parmesan Sprouted Wheat Bagels
Pioneer Woman’s Sloppy Joes & Caramelized Onion Sprouted Wheat Buns Recipe
Sprouted Wheat Burger Buns
Sprouted Wheat French Bread
“Sprouted” Wheat Banana Spice Bread [Soaked Method]
Sprouted Light Rye Sandwich Buns
Soaked-Wheat Dinner Rolls
BBQ Chicken Pizza: Five Pies in Five Days
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