Boston Market-Style Cornbread

Non-GMO
Whole-Foods
Organic
Clean-Eating

Cuisine American
Course Side
Prep 15 min
Cook 25 min
Serves 8

Ingredients

1 cup organic non-GMO yellow cornmeal
1/2 cup sprouted whole wheat flour
1/4 cup organic honey
1/3 cup grass-fed butter, melted (or avocado oil)
3/4 cup organic full-fat buttermilk
2 large organic eggs
2 tsp baking powder
1/2 tsp sea salt

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Half-sheet pan — The workhorse of roasting vegetables — get two so one is always clean.
Parchment paper (unbleached) — No non-stick spray needed; compostable.
Oven thermometer — Most ovens run 25°F off — this tells you the actual temperature.

Instructions

Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish with avocado oil.
In a large mixing bowl, whisk together the cornmeal, sprouted flour, baking powder, and sea salt.
In a separate medium bowl, beat the eggs, honey, melted butter (or oil), and buttermilk until well combined.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until no large streaks of flour remain.
Spread the batter evenly in the prepared baking dish.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Allow the cornbread to cool in the pan for 10 minutes before slicing to ensure perfect crumb texture.

FAQ

Can I substitute milk for buttermilk?

While you can technically use milk, it won't provide the tangy flavor that buttermilk does. Adding a teaspoon of vinegar or lemon juice to milk and letting it sit for a few minutes can create a good approximation.

Is it necessary to use sprouted whole wheat flour?

Sprouted whole wheat flour is more nutrient-dense and easier to digest compared to regular whole wheat flour. However, you can substitute with regular whole wheat flour if needed.

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