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 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!
How To Make Einkorn Cornbread
- Begin by preheating oven to 425 degrees. Add oil to an 8 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 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 brown in the oven.
- Serve warm with a generous slather of honey butter over the top. Enjoy!
How to Make 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.
Rachael’s Top Tip!
The key to success for cooking with cast iron is to make sure your skillet 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.
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!
Quick 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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Einkorn Skillet Cornbread with Cinnamon Honey Butter
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!
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