As discussed previously on this blog, I’ve been working on recipes incorporating Sprouted Spelt Flour. This cornbread is a keeper. It is delicious!
- You can buy “yogurt cheese” at the store but you can also make your own by draining all the fluid out of plain yogurt (we use organic Greek yogurt) through a yogurt strainer or cheesecloth in your refrigerator for 24 hours. This tastes mellower and is yummy on all sorts of things.
- Be sure to use organic corn meal to avoid eating GMO’s.
- In the bottom photo this cornbread is paired with Vegetable Soup with Swiss Chard
Sprouted Spelt Cornbread
1 cup sprouted spelt flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup maple syrup
1/4 cup yogurt cheese
1 cup water
1 large egg, lightly beaten
4 tablespoons melted butter
1/2 cup corn kernels
Preheat oven to 375˚F.
In a large bowl, mix flour, cornmeal, baking powder, and salt.
In a small bowl combine syrup, yogurt cheese, water, eggs, butter and corn.
Mix both together until just blended.
Pour into a buttered 8-inch square pan.
Bake until bread springs back when gently pressed in the center, about 18-30 minutes.