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!
Servings: 8
Ingredients
- 1 cup einkorn flour (130 grams)
- 1 cup cornmeal I used finely milled popcorn
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 large eggs
- 1/3 cup honey
- 1/3 cup coconut oil
- 3 tablespoons butter
- 3/4 cup milk
Instructions
- Preheat a 12" cast iron skillet with the butter at 350 degrees.
- Meanwhile mix the einkorn flour, cornmeal, salt and baking powder in a large bowl.
- Add in the eggs, honey coconut oil and milk.
- 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 25-30 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