Cornbread & Steak For Dinner Tonight
Feb. 3, 2010 7:14 pm
Making cornbread for dinner tonight so I thought it would be the perfect time to share my recipe with spelt flour. I was trying out a new recipe for tonight but it ended up in the chicken compote food. I will try again tomorrow.
Cornbread is simple and fast and my back up plan for tonight. I cook my cornbread in an old cast iron 8" skillet, but any 8" baking dish or muffin tin you use will work. Cast Iron skillet is always a good investment if you don't have one.
Preheat oven to 375 degrees that is important with this recipe, you want the oven hot.
1 Cup corn meal reg. or med ground.
1 Cup spelt flour
1 Cup milk
4 Tsp baking powder
1 Tab cornstarch
1 Tab sugar (opt)
1/4 Cup butter
In a mixing bowl melt the butter then whisk in the egg then add the milk and sugar. In another bowl whisk the spelt flour, baking powder, cornstarch, and salt together, then whisk in the corn meal. Next add the dry to the wet and whisk just until combined. Pour into the buttered/oiled skillet or dish and bake right away or sometime the cornbread will go flat. About 30 min until golden on the top. Let cool a bit before cutting or it will crumble. Remember this is spelt flour and it act different then wheat flour.
For something different add a 1/2 cup of corn or dried cranberries, peppers, etc.
Cornbread Made With Spelt Flour