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Nothing says fall like football, chili, and cornbread! Even though it still feels a little humid outside here, I’m bringing out all the fall decor and cooking. On Sunday, we had football on the TV, chili going on the stove, and this delicious cornbread in the oven. Yay for all the things of fall, even if it doesn’t quite feel like it outside.
This cornbread is a snap to pull together. It’s so crumby and cornbread-y and yummy. I promise, you’ll never miss the famous boxed version made from GMO corn that’s loaded with chemicals and preservatives (like BHT, which we’re trying to avoid to support natural relief of ADHD symptoms). You just need to keep some organic cornmeal and einkorn flour on hand. The rest of the ingredients will most likely already be in your home.
Einkorn Cornbread
Ingredients
- 1 cup organic cornmeal
- 1 cup einkorn flour
- ½ teaspoon sea salt
- 3 teaspoons aluminum-free baking powder
- 1 tablespoon organic maple syrup
- 1 pastured/organic egg
- 1 cup organic milk
- ⅓ cup organic melted butter (cooled)
Instructions
- Preheat oven to 425 degrees.
- Grease an 8x8 dish with butter or coconut oil.
- Combine the dry ingredients together in a bowl.
- In a separate bowl, whisk the wet ingredients together.
- Pour the wet ingredients into the dry ingredients and gently whisk to combine. I use a fork and mix just until everything is combined. Make sure not to over-work the dough!
- Pour into the greased 8x8 pan.
- Bake for 18-20 minutes, or until golden on the top.
- Allow to cool in the pan for about 10 minutes before slicing up.
- Slather in butter and enjoy!
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This recipe was originally posted on The Elliott Homestead.