Description
A healthier take on corn bread using probiotic organic A2 milk sour cream, organic flour and maple crystals to season.
Ingredients
Scale
- 1/2 pound (2 sticks) unsalted butter
- 3 cups organic all-purpose flour (such as ancient einkorn flour)
- 1 cup medium-grind yellow cornmeal
- 1/2 cup maple crystals
- 2 Tbsp baking powder
- 1 Tbsp sea salt
- 1 1/2 cups organic whole milk
- 3/4 cup organic sour cream (Alexandre Family Farm A2 Probiotic sour cream recommended)
- 2 eggs, room temperature
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a cast iron skillet, 10×10, and set aside.
- In a large mixing bowl, stir together the flour, cornmeal, maple, baking powder and salt.
- In a small bowl, whisk together the milk, sour cream and eggs. Slowly whisk in the melted butter from the skillet.
- Combine wet ingredients with dry ingredients. Stir to combine. Add batter to skillet, smooth the top, bake for 40 minutes, until toothpick comes out clean. Let cool for 20 minutes and serve.
Notes
Serve with good quality soft butter, local runny honey and flaked sea salt. It’s a must.