Cornbread is a timeless American comfort food. A staple accompaniment to both a summer barbeque and a fireside stew, cornbread is so tasty and easy to make that there’s really never a good reason to whip up a batch. These sprouted muffins double down on both nutrition and color by using both sprouted corn flour and sprouted kamut flour. The sugar content can be variable; as written the recipe keeps things on the not-too-sweet side with only 1/4 cup sugar. If you prefer a sweeter corn muffin you can use up to 2/3 cup instead. Serve with butter, honey, soup, chili, or your favorite BBQ. Best fresh, but leftovers should keep in the fridge for a few days as well.
Ingredients:
- 1 ¼ cup sprouted corn flour
- ¾ cup sprouted Kamut flour
- 3 ½ tsp baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 cup milk
- 1 tbsp. vinegar
- ¼ cup oil
- 2 eggs
In a medium mixing bowl, combine milk and vinegar. In a separate bowl, stir together dry ingredients. Whisk oil and eggs into the sour milk, and add liquids to dry ingredients, stirring until combine. Portion batter into greased muffin tin, and bake at 375 degrees for 15-20 minutes, until toothpick comes out clean. Serve fresh.
