Author: Growing up in the South, my mom always made sweet cornbread. We would eat it with slow cooked pinto beans, or on its own with butter and honey! This recipe for sweet cornbread is made with einkorn flour and has my mom’s seal of approval!
There’s nothing quite like a huge piece of cornbread, slathered with butter and honey, along side a large glass of milk.
That was a staple in our home when we were young. In fact, by the time I was 8 years old, I could make it all on my own, and often did!
But sadly, because of my corn allergy, I hadn’t had cornbread in a long time. Then we found out that I wasn’t actually allergic to the corn, but the pesticide they put on the corn during the growing process!
WHOO HOO! Cornbread was back on the menu! So, of course, I got right to work developing a recipe for einkorn flour and this one was a hit. Mom even gave me her seal of approval :-)
Homemade Sweet Einkorn Cornbread
There are two schools of thought in the South about whether cornbread should be sweet or not, and we love both versions!
However, this recipe is squarely in the “sweet” category. If you want to leave out the sweetener, you can. Adding whole corn, jalapenos, or anything else you’d like will be fine in the recipe as well!
My grandfather used to make Mexican cornbread with whole corn, ground beef, diced tomatoes, and more. It’s a family favorite, and this recipe (minus the maple syrup) works perfectly for that use as well. So, don’t be afraid to subtract the sweetener, or add other items to this recipe. It really is very forgiving and delicious!
NOTE: Yes, you can use white sugar in place of the maple syrup. Just note that you may need an extra 1/4 cup of milk to get the right texture.
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Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour (120g) we use einkorn flour
- 2 tsp baking soda
- dash salt
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup maple syrup (or white sugar)
- 1 1/2 cups milk (or buttermilk)
Instructions
- Pre-heat oven to 375° and grease an 8x8 baking dish
- In a large mixing bowl, combine all ingredients and beat well until fully combined and no lumps are present.
- Pour mix into baking dish and bake for 40-50 minutes, or until a clean toothpick test is achieved. If the cornbread rises too much for a toothpick to reach all the way through, use a butter knife instead.
Notes
Nutrition
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Best, most delicious cornbread that I have ever eaten!!
Unlike most cornbreads, this is also very moist.
Oh yay!! I’m so glad you enjoyed it Jennifer! <3
This is the most delicious cornbread that I have EVER had!!
It is not dry like every boxed cornbread I have ever made, it is moist like a banana bread or zucchini bread!!!
It keeps very well in my bread box. The two loaves that I made one week ago are just as moist and delicious as the day that I made them!!
I increased the recipe to 18 slices and used two cast iron bread pans instead of a cake pan and they came out perfect!!
Fabulous!! I’m so glad, thank you for the feedback!!
Do you use white or whole wheat einkorn flour?
Hi Rebecca! This recipe calls for AP einkorn, but you can use WW if you want. We typically reduce the flour required by about 20-25% when switching from AP to WW. Enjoy!
Thank you so much for this simple and delicious recipe!