Einkorn Cornbread

A slice of cornbread with butter melting on top.

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.

Prep Time 10

Cook Time 18

Total Time 28

Servings slices

Author Heather

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.

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

Nutrition