Go Back
–+ servings
cornbread in the cast iron skillet
Print

Cast Iron Einkorn Cornbread with Popcorn and Honey

This cast iron einkorn cornbread is healthy enough to serve with every hearty soup and stew this fall, and delicious enough to want to!
Course Breads
Cuisine American
Keyword cornbread, einkorn cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 317kcal
Author Lisa

Ingredients

  • 1 cup einkorn
  • 1 cup cornmeal I used coarsely milled popcorn
  • 1 tablespoon baking powder
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 3 large eggs
  • 1 teaspoon salt
  • 3 tablespoons grassfed butter

Instructions

  • Preheat a 12" cast iron skillet with the butter at 350 degrees.
  • Meanwhile mix the einkorn, cornmeal, salt and baking powder in a large bowl.
  • Add in the eggs, honey and coconut oil.
  • Pull the hot cast iron skillet out of the oven and, carefully, pour the batter in. The butter will be melted and sizzling hot at this point.
  • Bake for 20-25 minutes, or until cooked through.
  • Serve alongside a steaming hot pot of white chicken chili, or chicken noodle soup. It also tastes delicious sweet, drizzled with raw honey.

Video

Notes

  • Serve alongside a steaming hot pot of white chicken chili, or chicken noodle soup. It also tastes delicious sweet, drizzled with raw honey. Of course, you can also make this recipe in a 9" by 13" glass baking dish. Just watch the cooking time. The cornbread will be a little thinner, so it will cook a bit more quickly.

Nutrition

Calories: 317kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 512mg | Potassium: 116mg | Fiber: 2g | Sugar: 12g | Vitamin A: 232IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 2mg