Kernza® Cornbread
Serves 4-6 people
Timing
Prep Time: 20 minutes
Cook Time: 25 minuts
Rest Time: 15 minutes
Total: 1 hour
Equipment Needed
- 8 inch Cast Iron Skillet
- Rubber Spatula
- Digital Scale
- Measuring Cups/Spoons
- Small Whisk and/or Fork
- Small Sauce Pot or Microwave Safe Container
- Mixing Bowls or Tupperware
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Ingredients
- 1 3/4 Cups Kernza Flour, sifted
- 3/4 Cup Cornmeal
- 1 1/4 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tsp Salt
- 1 Tbsp + 1 Tsp Sugar
- 1 Tbsp + 1 Tsp Honey
- 1 3/4 Cups Buttermilk
- 1ea. Eggs
- 1/4 Cup + 1 Tbsp Melted Unsalted Butter
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Ingredients
- 175g Kernza Flour, sifted
- 90g Cornmeal
- 5g Baking Powder
- 4g Baking Soda
- 10g Salt
- 30g Sugar
- 30g Honey
- 450g Buttermilk
- 1ea. Eggs (roughly 50-60g)
- 60g + 1 Tbsp Melted Unsalted Butter
This recipe was created to accent Kernza’s unique flavors and aromas such as: honey, brown sugar, caramel, and brown butter in an easy and rustic setting. It is meant to be baked and served straight from the cast iron skillet. This will keep it warm for a very long time, and makes a fantastic centerpiece at the table!
Method
-
Place Cast-Iron Skillet in oven, and preheat to 450℉.
**Once preheated, do not open the door for at least 5 minutes to ensure the skillet is up-to-temp. -
Melt one stick of butter in pan on low heat. Once melted, turn off heat and keep warm.
**Do not weigh butter before it is melted! - Combine dry ingredients in a bowl: Kernza, Cornmeal, Baking Powder/Soda, Salt.
- In a separate bowl, Crack one egg, add sugar and honey, whisk. (A fork works fine).
- Weigh/measure melted butter, and add to egg/sugar, drizzling slowly while stirring vigorously. Mix until combined and mixture is somewhat homogenous.
- Add buttermilk to the wet mixture (eggs/sugars/butter), and stir to combine.
- Add wet ingredients to the dry ingredients. Mix until lumps have just disappeared.
- Once the skillet is heated and the batter is ready, remove the skillet from the oven, and pour in the additional tbsp. of melted butter. Coat the skillet evenly, including half-way up the side.
- Pour batter into the skillet, and use a spatula to quickly smooth out the surface.
- Place skillet back in the oven, and set timer for 20 minutes.
-
Once time is up, remove skillet from the oven, and insert a knife/toothpick into center to check doneness.
**If the cornbread needs more time, I would recommend not exceeding 5 extra minutes. -
Once cornbread has finished cooking, remove the skillet from the oven, and rest at room temperature for at least 15 minutes before cutting/serving.
**You can rest the bread for up to 45 minutes and it will still be warm. - Enjoy as is, or serve with any combination of butter, honey, and salt.
Mar 15, 2021 • Posted by Mary Mertz
I’m still confused about the butter: ingredients list says 1/4 c + 1 Tb, written instructions say 1 stick.
Sep 13, 2020 • Posted by Brian Hedberg
Hi Lois,
That was a mistake that we hadn’t changed yet. Nice catch!
It is supposed to be “melt one stick of butter”.
Sep 13, 2020 • Posted by Lois Balogh
Could you clarify step #2. It says melt at least 2 sticks of butter. I assume this is not meant to be what I think of as a stick of butter!
Sep 08, 2020 • Posted by John
This is the best cornbread I’ve ever had!