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
Scale
- 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
