Ingredients
SCALE
- 3 Eggs
- 2/3 cup Sucanat
- 2 cup Buttermilk
- 1/2 cup Coconut Oil
- 1 1/2 teaspoon Real Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Aluminum Free Baking Powder
- 1 cup Cornmeal
- 2 cup Einkorn Flour
- 1 tablespoon Coconut Flour
Instructions
1. Preheat oven to 400ºF.
2. Blend all ingredients in mixer.
3. Pour into greased 9x13 glass cake pan.
4. Bake for 20-25 minutes. Let cool before cutting.
5. Cut into squares of desired size. Serve with honey butter or spread of your choice. (Goes well with our Einkorn Chili recipe)
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
3 thoughts on “Ein-Corn Bread”
my einkorn bread is heavy. how can I lighten it up?
Hi Melissa. Here are some suggestions to lighten up your Ein-Corn Bread. First thing to try is make sure you aren’t over mixing. Einkorn flour doesn’t like to be mixed too much and if it is overmixed then things become dense and heavy. So mix just until the dry ingredients are all incorporated into the wet ingredients. The instructions for this recipe are very basic and just say to “Blend all ingredients in mixer” but you might want to mix all of the dry ingredients together in a separate bowl with a whisk. Then mix the wet ingredients with the mixer and then add the dry ingredients to the wet ingredients.
If that doesn’t help then I would add a little extra liquid. You could add a little extra buttermilk or just add a little water to thin things a bit.
And then if that doesn’t help then I would try switching half of the baking soda to baking powder. So 1/2 tsp baking soda and 1 1/2 tsp baking powder.
Please check back and let us know what worked for you. Thanks.
VERY delicious, I was pleasantly surprised as this recipe is not as course as regular cornbread which is an observation and not a criticism.
• Did not have Sucanat or Buttermilk
– Substituted 50% coconut Sugar 50% Monk Fruit Sugar
– Substituted 1c canned evaporated with 1T vinegar (no water added)
• Used 2 small eggs
• Used shortening to grease the glass pan as a last minute solution will try coconut oil next time.
This is definitely a make again recipe for my family.