Description
This savory skillet bread made with ground cornmeal and einkorn flour is perfect for serving alongside your favorite meals.
Ingredients
Scale
- 1 1/4 cups ground cornmeal
- 1 cup einkorn flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 6 tablespoons unsalted butter (melted)
- 2 large eggs
Instructions
- Preheat oven to 425℉. Place a 10 inch cast iron skillet in the preheating oven to warm up while you mix your batter.
- In a large bowl, add cornmeal, einkorn flour, sugar, baking powder, baking soda, and salt. Whisk to remove clumps. Make a well in the center of the bowl.
- Add the buttermilk, melted butter, and eggs to the dry ingredients and stir until just combined. Let the batter sit for 5 minutes in the bowl.
- Carefully remove the hot skillet from the oven and coat the bottom and sides with butter (or a neutral cooking oil).
- Pour batter into the hot skillet and place back in the oven. Bake for about 18-20 minutes, or until the edges are golden and the center pops back when gently pressed, or when the internal temperature reaches 195 to 200F when tested with an instant-read thermometer.
- Allow to rest for 5 minutes before slicing. Optionally, brush the top with additional butter just before serving.
Notes
- Baking times may vary based on your oven calibration.
- This bread can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg