Einkorn Skillet Cornbread with Cinnamon Honey Butter
This easy einkorn skillet cornbread is made in one bowl and baked in a cast iron skillet for the perfect side to any meal. Topped with a delicious homemade cinnamon honey butter that is easy to whip up… you can’t go wrong!
Growing up in the South, I have been eating and enjoying homemade cornbread my entire life. I have always made it using only corn meal and a few other ingredients. Once I discovered the magic of einkorn flour, I decided to experiment by swapping out some of the corn meal for einkorn in our family favorite cornbread recipe. The results were amazing! Soft and sweetened slightly with honey, with a light nutty flavor thanks to the einkorn flour. Still simple and easy to make, but packed with more protein and overall more nutrition. A win win!
I promise this cornbread recipe is very easy and quick to make. No cornbread mix needed!
Why is Einkorn Flour Better?
Einkorn flour is an ancient grain that is also very nutrient dense. Compared to modern wheat, einkorn contains much more protein and vitamins, and is also easier to digest, making it a good option for folks who are gluten sensitive. It is quickly becoming my favorite flour to use in recipes. It’s a perfect way to make a great recipe even better!
How To Make Einkorn Cornbread
This skillet cornbread comes together quickly using just one bowl. Begin by preheating your oven to 425 degrees. Pour 1/4 cup oil into a cast iron pan and pop the skillet into the oven while it preheats to heat up the oil. The hot oil will get added into the cornbread later, which will help give the cornbread that signature crust on the bottom.
Note: I use an 8 inch cast iron skillet for this recipe, which is linked below.
In a medium bowl, mix together einkorn flour, cornmeal, baking powder, egg, buttermilk, honey, and salt. Stir all ingredients together until thoroughly combined. Carefully pull the hot skillet with the oil out of the oven and add into the batter, stirring gently. Once the oil is mixed into the batter, pour batter back into the cast iron skillet. Pop it into the oven to bake for 20-25 minutes or until golden brown on the top and a toothpick or knife inserted in the middle comes out clean. If you find the top of the cornbread is getting too brown, you can lightly cover it with aluminum foil until its completely baked. It is great served alongside a hearty bowl of soup or chili.
How To Cook in a Cast Iron Skillet + Benefits
There are many benefits to cooking in cast iron. I love that it is extremely versatile and can be used to cook just about anything. Its also made to last forever!
The key to success for cooking in cast iron…make sure it is well seasoned! When using a skillet that has been seasoned properly, food ingredients shouldn’t stick at all. To season your cast iron skillet, wash it with hot soapy water and dry well. Lightly coat your skillet in oil (I use avocado or coconut oil). Wipe off the excess with a tea towel and place it upside down in a 450 degree oven for an hour. Done!
When seasoned and cleaned properly, the cornbread in this recipe shouldn’t stick. After I make this recipe, I simply wipe my cast iron skillet out with a clean towel. No soap and water required! I only use soap when I am planning to re-season my cast iron skillet, as the soap gets rid of all the oil.
Cinnamon Honey Butter
Our favorite way to eat this delicious cornbread is to top it with cinnamon honey butter. This homemade butter is quick to whip up and only requires 4 ingredients: butter, honey, cinnamon, and salt! You can use salted or unsalted butter in this recipe, either will work. You may just have to adjust the salt to your preference.
Softened butter is key! If the butter is too hard and cold, it won’t blend, and melted butter won’t whip. Leave a stick of butter on the counter to warm up to room temperature for a half hour or longer. If you find yourself in a pinch for softened butter, you can always use the microwave to quickly soften. I usually stick mine in a bowl (in case it starts to melt slightly) and microwave it for 10-15 seconds at a time until soft.
Tips for Success
- This is a sweet cornbread recipe. I like a sweeter cornbread, but if this is not your preference, you can always reduce the amount of honey or omit it altogether.
- Don’t skip out on the hot oil! It makes for a moist cornbread with a crispier crust.
- I use avocado oil, but you could use coconut or canola oil in this recipe as well. I would not recommend olive oil.
- You can substitute all purpose flour, unbleached flour, or whole grain wheat flour for the einkorn.
- Cooking time will vary depending on the size of cast iron skillet you use, as well as your oven. It doesn’t take a very long time to bake so keep a close eye on it!
- The recipe calls for buttermilk. If you don’t have any buttermilk on hand, you can always use regular milk with 1 tbsp of white distilled vinegar added in. If you choose to do this, mix the milk and vinegar in a separate bowl and let sit for 5-10 minutes before adding to the batter.
- If you don’t own or want to invest in a cast-iron skillet, you could use this recipe to make cornbread muffins using a muffin tin.
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Try Out More Einkorn Recipes
- Favorite Einkorn Pecan Chocolate Chip Cookies
- Decadent Fudgy Einkorn Brownies
- Soft and Fluffy Buttermilk Einkorn Pancakes
Einkorn Skillet Cornbread with Cinnamon Honey Butter
This easy einkorn skillet cornbread is made in one bowl and baked in a cast iron skillet for the perfect side to any meal. Topped with a delicious homemade cinnamon honey butter that is easy to whip up... you can't go wrong!
Ingredients
- 1 cup all purpose einkorn flour
- 1 cup self rising cornmeal
- 1/4 cup avocado oil
- 1 tsp baking powder
- 1/3 cup honey
- 1 egg
- 1 cup buttermilk
- 1/2 tsp salt
Cinnamon Honey Butter
- 1 stick butter, softened
- 2 tbsp honey
- 1/4 tsp cinnamon
- Sprinkle of salt, to taste
Instructions
- Prepare cornbread by preheating oven to 425 degrees. Add oil to an 8 inch cast iron skillet and place in the oven while you prepare the other ingredients
- In a large mixing bowl, add the einkorn flour, cornmeal, baking powder, salt, egg, honey, and buttermilk. Stir thoroughly to combine.
- Once the oven has preheated, carefully pull the skillet out of the oven and add the hot oil to the batter. Mix gently.
- Add the batter back into the cast iron skillet and place in oven.
- Bake for 20-25 minutes or until lightly golden brown and a knife inserted into the center comes out clean. You may need to lightly cover the cornbread with aluminum foil to keep it from getting too dark.
- Serve warm with a generous slather of honey butter over the top. Enjoy!
- Cinnamon Honey Butter: Add softened butter, honey, cinnamon, and salt to a small mixing bowl. Using a hand mixer, whip the butter until light and fluffy and all ingredients are thoroughly combined. Add to a small bowl and top with an extra drizzle of honey and light sprinkle of salt. Yum!
Best,
Rachael
