Cornbread

23 Oct

Cornbread

  • 1 1/2 c. masa harina
  • 1/2 c. spelt flour or sprouted spelt flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 Tbs. rapidura
  • 1/2 c. kefir milk
  • 1 c. milk
  • 4 Tbs. butter, softened
  • 2 eggs

Whisk together the dry ingredients.  Rub 2 Tbs. butter into the dry ingredients, put the other 2 Tbs. butter into a cast iron skillet.  Place the skillet into the oven and set temp. for 425 degrees F.  Add eggs and milks to the dry ingredients.  Pour batter into hot cast iron skillet and bake ~20 min.  Cool on rack upside down.

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