Einkorn cornbread is just the right balance of sweet and savory, with a subtle nutty flavor from the einkorn flour. It comes together with a bowl and a spoon, bakes up quickly in a cast iron skillet, and goes great with a bowl of chili.
Heather's recipe summary
Flavor/texture: Tender, moist, and slightly crumbly cornbread with a hint of sweetness. Baking in a hot, buttered cast iron skillet creates a crunchy crust on the bottom!
Pan size: 10-inch round cast iron
Serves: 8 or more people
Similar to: Cast Iron Skillet Cornbread and Jalapeño Cheddar Cornbread
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About einkorn flour
Einkorn is the most ancient form of wheat, with a unique genetic makeup that makes it easier to digest and more nutrient-dense than modern wheat.
- Higher in protein, minerals, and fiber.
- Weaker gluten structure, making it easier to digest.
- Its complex, nutty flavor makes modern wheat taste bland in comparison.
- Adds a beautiful golden hue to baked goods.
For more information: Grand Teton Ancient Grains - Einkorn Nutritional Benefits
Ingredients and substitutions
- Einkorn flour - Whole wheat or all-purpose einkorn flour work in this recipe. If you don't have einkorn flour on hand, modern whole wheat or all-purpose flour will also work.
- Sugar - A small amount of sugar is added to balance the flavor and help the cornbread retain moisture after baking (without making it too sweet).
- Buttermilk - Don't have buttermilk on hand? Add 1 tablespoon of white vinegar to a measuring cup, then fill to the 1-cup line with whole milk and wait 5 minutes before adding to the recipe as written below.
How to make einkorn cornbread
- Add dry ingredients to a bowl, whisk, and make a well in the center to whisk in wet ingredients.
- Preheat your skillet in the oven and coat the bottom and sides with butter.
- Pour batter into the hot skillet.
- Bake until cornbread reaches 195F in the center.
Heather's Top Tip
To test for doneness, gently press the top of your baked good. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Quick breads (baked goods made with chemical leavening) are done when they reach 200F in the center.
Frequently asked questions
There are several einkorn farmers and millers in the US and abroad. Here are my favorite vendors for purchasing whole wheat einkorn flour:
- Barton Springs Mill
- Grand Teton Ancient Grains
- Jovial Foods (sometimes available at your local grocer)
No, einkorn is a wheat and forms gluten. However, einkorn has a weaker gluten structure than modern wheat and is often easier to digest for most people.
Recommended
📖 Recipe
Einkorn Cornbread
Ingredients
- 1 ¼ cups (195 g) ground cornmeal
- 1 cup (100 g) einkorn flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227 g) buttermilk
- 6 tablespoons (85 g) unsalted butter, melted
- 2 large eggs
Instructions
- Preheat oven to 425℉. Place a 10 inch cast iron skillet in the preheating oven to warm up while you mix your batter.
- In a large bowl, add cornmeal, einkorn flour, sugar, baking powder, baking soda, and salt. Whisk to remove clumps. Make a well in the center of the bowl.
- Add the buttermilk, melted butter, and eggs to the dry ingredients and stir until just combined. Let the batter sit for 5 minutes in the bowl.
- Carefully remove the hot skillet from the oven and coat the bottom and sides with butter (or a neutral cooking oil).
- Pour batter into the hot skillet and place back in the oven. Bake for about 18-20 minutes, or until the edges are golden and the center pops back when gently pressed, or when the internal temperature reaches 195 to 200F when tested with an instant-read thermometer.
- Allow to rest for 5 minutes before slicing. Optionally, brush the top with additional butter just before serving.
Equipment Recommendations
Notes
- Storage: Cornbread will keep for 1-2 days in a sealed container at room temperature or frozen for up to 3 months.
- Cast iron alternative: Recipe can be made in a 9-inch round deep dish pie pan. Baking time may need to be adjusted.
- Einkorn flour: This recipe works with all-purpose or whole wheat einkorn flour. If you don't have einkorn on hand, any modern whole wheat or all-purpose flour works as a substitute.
- Einkorn flour measurements: 1 cup = 100 grams
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!