How to Make the Best Einkorn Cornbread (Cinnamon Honey Butter!)
Soft, golden, and perfectly crisp around the edges, this einkorn cornbread is baked in a cast iron skillet and finished with a generous swirl of sweet cinnamon honey butter. It’s the perfect cozy side for chili nights, soups, or any fall meal.
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!
Quick Recipe Snapshot
TOTAL TIME: About 30 minutes start to finish! It needs just 15 minutes to bake, so you can make it in less time if you work fast 🙂
SERVES: 6-8, depending on serving size.
STORAGE: Store leftovers in an airtight container at room temperature for 2-3 days.
BEST SERVED WITH: We love this cornbread paired with this 30 minute chili recipe!
Why You’ll Love This Recipe
Ingredients You’ll Need
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!
Tips for Preparing to Make This Recipe
- Oil: 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.
- Make sure your cast iron skillet is well seasoned so the cornbread doesn’t stick when removing it from the pan.
- 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.
- Variations: 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. Baking times will vary.
Be sure to check out the full recipe and ingredient list below!
How To Make Einkorn Cornbread
- Begin by preheating oven to 425 degrees. Add oil to a 10 inch cast iron skillet and place it in the preheating 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 come up to temperature, carefully pull the skillet out of the oven and slowly add the hot oil to the batter. Mix gently, and add the batter back into the cast iron skillet and place in oven.
- Bake for 15 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 brown in the oven.
- 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.
- Enjoy!
Handy Tip: 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.
Recipe FAQs & Storage Tips
This cornbread will store well on the counter at room temperature for up to 2 days. Make sure to wrap tightly in plastic wrap or store in an airtight container.
Yes! Once baked, allow the cornbread to cool completely. Wrap tightly in plastic wrap and then place in a freezer safe Ziploc bag (or other airtight container) and freeze for up to 3 months.
Einkorn flour behaves differently in recipes than all purpose flour. To prevent a dense cornbread, I recommend mixing the ingredients until they are just combined. Avoiding overmixing will produce a lighter cornbread. Also, letting the batter rest for 5-10 minutes before baking produces a lighter, fluffier result. I do the same in my einkorn pancake recipe!
More Einkorn Recipes
Check out these reader favorites, straight from my log cabin kitchen!
Pin it For Later!
Einkorn Skillet Cornbread with Cinnamon Honey Butter
- Total Time: 30 minutes
- Yield: 8 people 1x
Description
Soft, golden, and perfectly crisp around the edges, this einkorn cornbread is baked in a cast iron skillet and finished with a generous swirl of sweet cinnamon honey butter. It’s the perfect cozy side for chili nights, soups, or any fall meal.
Ingredients
- 1 1/4 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
- Preheat oven to 425 degrees. Add oil to a 10 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 well until everything is combined, avoiding overmixing.
- 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 15 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 brown.
- 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!
Notes
- Oil: 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.
- Make sure your cast iron skillet is well seasoned so the cornbread doesn’t stick when removing it from the pan.
- 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.
- Variations: 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. Baking times will vary.
- Storage: This cornbread will store well on the counter at room temperature for up to 2 days. Make sure to wrap tightly in plastic wrap or store in an airtight container.
- Freezing: Once baked, allow the cornbread to cool completely. Wrap tightly in plastic wrap and then place in a freezer safe Ziploc bag (or other airtight container) and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread Recipes
If you loved this recipe for yummy einkorn cornbread, make sure to come back and leave a comment and a 5 star rating! I would love to hear how this recipe turned out for you.
Also, if you want even more Our Handcrafted Home, feel free to join our Facebook community! We would love to have you join in on the fun.
There is something SO delicious about cornbread made with einkorn flour. It’s now my preferred method!
I’ve been trying Einkorn in different things lately and came across your recipe. It works perfectly in cornbread!! To me it felt softer and gives it more flavor than traditional cornbread. I will always be making cornbread with Einkorn from now on!