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Easy Homemade Einkorn Cornbread

October 6, 2016 - 28 Comments

In the process of launching my cookbook and preparing the Whole Food Kitchen Course, I'll admit, I got a little side tracked. I wasn't menu planning. I wasn't batch cooking. I wasn't doing any sort of prep work. Instead, I'd hang my head in the fridge at about 4:45 and start crying out to God:

“HELP ME! HELP ME! WHAT AM I GOING TO FEED ALL THESE HUNGRY ANIMALS?!”

Then I'd pour a glass of wine, pick at my cuticles, and contemplate where I went wrong with my life.

So after another come to Jesus meeting with myself about the state of our home, family, and how it all functions, I busted out my most inspiring cookbooks and heavily planned the food for the days ahead. Proper Planning Prevents Poor Performance. Or so I'm told.

We spent Saturday morning walking around the Farmers Market, where I happily purchased plums, a gigantic box of pears, four loaves of bread, and some bell peppers (I've already harvested all of mine!). I then went to the regular store where I restocked on cacoa powder, salt, cheese, oats, dried cranberries, nuts, tea, and (of course) bananas. Last but not least: corn meal and polenta. 

I waddled home from the grocery store, arms full of bags, and threw it all onto the kitchen floor. I felt so empowered! I had a plan. I knew what I was going to do for the entire week ahead! But… I was hungry at that moment…

So I grabbed a banana. And then I grabbed my cornmeal. I wanted corn bread, dripping in melted butter and honey. Because… well… butter and honey.

It took me all of five minutes to whip together this einkorn cornbread and was golden and fragrant by the time the groceries were finished being unpacked. I ate three pieces, Stuart and two, Georgia ate four, and the boys ate half of theirs before the dog snatched the remainder out of their hands.

I'll still count it as a culinary victory. 

I used einkorn flour because it's my favorite and suits itself extremely well to this crumbly, golden, buttery recipe. But a sprouted flour, whole grain flour, or organic all-purpose flour would be an easy substitute.

Einkorn Cornbread | The Elliott Homestead

Homemade Einkorn Cornbread

You will need:

 – 1 cup organic cornmeal

 – 1 cup einkorn flour

 – 1/2 teaspoon sea salt

 – 3 teaspoons baking powder

 – 1 tablespoon maple syrup

 – 1 egg

 – 1 cup milk

 – 1/3 cup melted butter 

Einkorn flour makes delicious cornbread!

Combine the cornmeal, flour, sea salt, and baking powder together in a bowl. Start to get excited about all the delicious cornbread that is about to consumed. 

farm fresh eggs for einkorn cornbread

In a separate bowl, combine the maple syrup, egg, milk, and melted butter. Whole cane sugar or honey would also work fine here if maple syrup ain't your thing. Ah, who am I kidding, maple syrup should be everyone's thing. Hello! It's maple syrup!

Always mix dry and wet ingredients separately

Pour the liquid ingredients into the dry ingredients and gently whisk to combine. Don't overmix, baby. That'll affect the crumb of the cornbread and as all cornbread connoisseurs know, the crumb is a very important factor. 

Homemade cornbread is quick and easy!

Pour into a greased 8” pan. Mo butter, mo better. 

Bake in a preheated 425 degree oven for 18-20 minutes, until golden and gently browned on the top. 

Easy homemade cornbread with maple syrup and einkorn flour!

Can I be just super honest and tell you something about myself? See that piece of cornbread in the picture above? See how one corner of it is rounded? Know why that is?

Because it's the corner piece and from now until I die, I shall always choose the corner piece of something if I have the option to. Cornbread. Brownies. Souffle. Corner piece 4 life.

I know you enjoy this einkorn cornbread as much as we do! I've already made several batches… one shan't ever be too long without it.

And Amen.

 

Easy Homemade Einkorn Cornbread

5 from 15 votes
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Ingredients
  

  • 1 cup organic cornmeal
  • 1 cup einkorn flour
  • 1/2 teaspoon sea salt
  • 3 teaspoons baking powder
  • 1 tablespoon maple syrup
  • 1 egg
  • 1 cup milk
  • 1/3 cup melted butter

Instructions
 

  • Combine the cornmeal, flour, sea salt, and baking powder together in a bowl.
  • In a separate bowl, combine the maple syrup, egg, milk, and melted butter.
  • Pour the liquid ingredients into the dry ingredients and gently whisk to combine. Don’t overmix, baby.
  • Pour into a greased 8” pan.
  • Bake in a preheated 425 degree oven for 18-20 minutes, until golden and gently browned on the top.

 

 

 

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Comments:

  1. Donna

    October 7, 2016 at 7:45 am

    I just woke up and am looking through Facebook. I read this recipe and now I want cornbread for breakfast. LoL. I like to make it in a cast iron skillet. I’ve never made it with honey. I imagine it adds a nice sweetness…… instead of sugar. Welp. I don’t have the ingredients to make cornbread so I guess I’ll have to settle for eggs and ham.

    Reply
  2. Becky

    October 7, 2016 at 2:29 pm

    Oh Shaye. Thank you. Thank you for letting us know you do the exact same things we do. Good for a while, then life goes sideways for a while.

    And thank you for the dirty egg. That’s how my eggs look, and I am happy with them. My friends, family? Skeeved out. We need to change what people think a good egg looks like.

    I can’t wait to try this recipe. I Love cornbread. Thank you for that too.

    Reply
  3. Karie Murray

    October 7, 2016 at 8:40 pm

    5 stars
    I started using Einkorn a few weeks ago and it’s LOVE!!!

    Reply
  4. Tara

    October 8, 2016 at 11:53 pm

    this post just made my night. the putting of the head in the fridge at 4:45 and crying out to the heavens…I’ve been right there all week. I will definitely try your cornbread recipe. I am also in the corner piece for life club. I’ve taken to baking the cornbread in a cast iron skillet now though, then cutting in into wedges. It’s like every piece is a corner piece 🙂

    Reply
  5. Melissa White

    October 11, 2016 at 4:15 pm

    Do you grind your own einkorn flour? I have einkorn wheat berries that I grind myself. I have noticed that the consistency of fresh FRESH ground flour to be a tad different than all-pourpose einkorn flour from the store. Just wanted to make sure mine would work with all of your wonderful recipes!! Thanks

    Reply
    • Shaye Elliott

      November 6, 2016 at 12:44 am

      I don’t – yet 😉 Try sifting it a wee bit?

      Reply
  6. Melissa Griffiths

    October 11, 2016 at 4:23 pm

    I know the amazon link is great for the flour, but where do YOU buy it? Is it an Azure standard thing? I’d love to buy it more in bulk, there’s got to be a cheaper option to start getting great flour.

    Reply
    • Jasmine

      May 16, 2017 at 10:34 pm

      That Amazon link is a great price for it in bulk, in my opinion. I pay over $7 for a 32 oz bag in the grocery store (2 lbs). The Amazon price is $33 for 10 lbs (and free shipping). I know some outlets online sell the 32 oz bags for cheaper (Lucky Vitamin has for $5.67 right now, but you have to spend $49 for free shipping).

      Jovial also sells their 10 lbs bags on their site for $33, and if you buy 2 they will lower the price to just $30 and I believe they also offer free shipping.

      Reply
  7. Megan Torbert

    October 17, 2016 at 9:34 pm

    Hey Shaye! So I am just learning about einkorn flour. Do you ever sprout or ferment it? Like when making bread? Your link is to regular einkorn flour, so I was confused because I know you usually sprout and ferment grains. Thank you for this great recipe!

    Reply
  8. Leslie

    October 22, 2016 at 2:13 pm

    5 stars
    Shaye,

    Wow! This cornbread is delish! I had to wait till my Einkorn flour arrived in the mail . . . and the wait was worth it. Thank you for this recipe and for all the other great recipes (and news from your heart) that you share.

    The dough was a little spongy — then I looked back at your photo and saw the same texture in your pan. Thanks for the great photos, too.

    Blessings on your sweet little head — and on all the sweet little heads at the Elliot Homestead.
    Leslie

    Reply
  9. Hailey

    May 16, 2017 at 1:01 pm

    5 stars
    I loved this! I tweaked it a bit by using masa and einkorn and replacing the cup of milk with raw kefir. I mixed the flours with the kefir and let soak overnight before mixing everything else and baking. Slathered with raw butter…amazing!!!

    Reply
    • Jasmine

      October 9, 2022 at 2:39 am

      Oh man this sounds right up my alley! Wish I’d read your comment last night as I’m making this today for my leftover butternut squash soup. Sigh… M next time

      Reply
  10. Kim

    May 18, 2017 at 9:28 am

    5 stars
    I just made this and it was awesome! Normally, I don’t really crave cornbread because in the past they taste like sawdust. But this was moist and yummy! Thanks so much.

    Reply
  11. John

    July 12, 2017 at 5:54 pm

    5 stars
    This was a good recipe. I doubled it and used a cast iron pan. Cooking time was about the same though for my oven. I was out of maple syrup at the time so I used mostly molasses and a little honey. It was very good. If someone wanted it sweeter (it’s not noticeably sweet), increase the syrup or whatever sweetener you use. This is not a very sweet corn bread which allows everyone to sweeten or salt to their own tastes. Thank you for the recipe!

    Reply
  12. Carrie

    September 11, 2017 at 6:18 pm

    5 stars
    My 8 yr old loves this cornbread recipe. When I make it she tells me I’m the best cook ever. Thanks Shaye!

    Reply
  13. Carrie

    September 11, 2017 at 6:19 pm

    5 stars
    Also I use sprouted corn flour and it turns out great.

    Reply
  14. Vic

    November 5, 2017 at 7:47 am

    The cornbread looks delicious! I love using Einkorn flour, but, I like to use the weight of each ingredient, not the measurements. Would you be able to provide the weight of each ingredient? 😉

    Reply
    • JM

      January 23, 2019 at 7:58 am

      I too only bake with weighed ingredients. If this helps, Jovial says one cup of Einkorn is 120 grams. The author to this recipe has not responded to the best of knowledge.

      Reply
  15. CToth

    July 28, 2019 at 8:52 pm

    5 stars
    A+++ This cornbread is seriously DELICIOUS! I love your recipes using Einkorn flour – thank you soo much for posting them. I followed your recipe exactly, because they always turn out fabulous. I make 1/3 recipe for just me and my man and bake it in a tiny cast iron pan for 15 mins. Love the texture and taste. A die-hard fan of the corner….. the tiny cast iron pan is perfect for maximum edge in every piece.
    Thank you again for posting your nutritiously dense real food recipes. Much gratitude!

    Reply
  16. Lady E

    November 18, 2019 at 8:00 am

    5 stars
    This is a delicious recipe! I didnt have all the ingredients on hand for my usual cornbread recipe, so I decided to look for a simple one that uses einkorn, and this did not disappoint. I soaked the flours in sour raw milk overnight, added the rest of the ingredients when I was ready to bake, and it was perfect! Delicious with lots of butter

    Reply
  17. Wendy S

    June 6, 2020 at 11:36 am

    5 stars
    I have never commented on a person’ website before, but I had to tell you how much I am enjoying your site. I made the cornbread and it was great! I had to make a couple changes because I didn’t have corn meal. I used corn flour instead and added 1 cup of organic corn kernels, boiled for 3 minutes and puréed slightly in my Vitamix. I added a second egg in case the extra dry ingredients needed more liquid. My hubby really enjoyed it. Thank you so much for the recipe.
    Next I am going to try your dry sourdough starter. I have watched the video 4 times, making notes and I am ready to take the plunge.
    Blessings to you and your family for sharing such helpful information.

    Reply
  18. Lydia

    September 22, 2020 at 11:35 am

    5 stars
    The perfect square right from the middle! Just saying 🙂

    Reply
  19. Ella

    December 5, 2020 at 3:31 pm

    This is my go to recipe and that will never change. We love this! Cook it in cast iron skillet. I make it with gf flour and almond milk and it still turns out amazing! Love this

    Reply
  20. Loretta

    January 15, 2021 at 11:42 am

    5 stars
    We loved this recipe ❤️

    Reply
  21. PEARLINE

    June 4, 2021 at 9:48 am

    5 stars
    I made this cornbread, so delicious. Moist on the inside and crunchy on the outside. Love this recipe and will be using it going forward.

    Reply
  22. Stephanie Bailey

    January 18, 2022 at 1:37 pm

    5 stars
    I tried this recipe today, I had to make a couple substitutions since I was out of a couple ingredients. I substituted plain Greek yogurt for the milk and honey for the maple syrup. It came out really good. This is a great recipe, was very easy to make and tasted delicious.

    Reply
  23. Tracie Martin

    March 11, 2022 at 3:01 pm

    5 stars
    I’m from the south and have quite a few cornbread recipes. This is my new favorite and it makes a beautiful pan of cornbread. Love it !

    Reply
  24. Kimberly King

    February 7, 2023 at 7:36 pm

    5 stars
    Thank you for sharing this recipe! I made it tonight and it was delicious!

    Reply

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