A Heart Shaped Sprouted Flour Cornbread Recipe, for February
During Thanksgiving break, we went thrift store shopping and I found two cast iron food molds that make nine perfect heart shaped cornbreads! The cast iron was a steal. This recipe will leave the inside of the muffin moist, perfect for sliding a pat of butter and drizzling honey over.
1 C Sprouted Flour
3/4 C Cornmeal
2 1/2 tsp Baking Powder
3/4 tsp Sea Salt
1 Tbsp organic Butter
2 beaten farm fresh Eggs
1 C Raw Milk
1/4 C Ghee
- Preheat oven to 400 °F. Add 1 Tb butter to cast iron skillet and place in oven for 3 minutes or until butter melts.
- In a medium bowl, stir together dry ingredients: flour, cornmeal, baking powder, and salt.
- In a small bowl, combine eggs, milk and ghee. Then mix wet and dry together until mixed. Pour batter into skillet or pan.
- Bake 15 – 20 minutes or until a toothpick comes out clean. Serve warm with honey and plenty of butter!