Fresh Milled Flour Cornbread
This Fresh-Milled Flour Cornbread is rich, moist, and full of wholesome flavor. Made with freshly ground corn and wheat, it has a perfect balance of sweetness and rustic texture. Whether served with butter and honey or alongside your favorite BBQ or soup, this homemade cornbread is a nourishing and delicious addition to any meal!
Equipment
- Mixing Bowls
- Kitchen Scale
- Grain Mill I love the nutrimill classic
- Measuring Spoons
- Cast Iron I reccomend 9x9
- Whisk
- Wooden Spoon or Spatula
Ingredients
- 100 grams of soft white
- 92 grams of kamut
- ½ cup honey
- 1.5 cups buttermilk
- 2 teaspoon vanilla
- ½ teaspoon salt
- 4 teaspoon baking powder
- 1 egg + 1 egg yolk
- ¼ cup olive oil
Instructions
Preheat your oven and cast iron
- Preheat your oven to 400°F and grease a 9x9-inch cast iron and place into the oven while it preheats.
Mill your flour
- Mill your wheat berries
Whisk the dry ingredients
- Whisk together the fresh milled flour, cornmeal, baking powder, and salt in a large bowl.
Combine the wet ingredients
- In a separate bowl, mix the melted butter, honey, and eggs
Add the milk and combine the wet and dry ingredients
- Combine wet and dry ingredients and the buttermilk and stir until just mixed. Don’t overmix—this keeps the cornbread tender!
Bake
- Pour into your well greased cast iron and bake for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Cool and Enjoy
- Let cool for 15 minutes and then remove from the cast iron. Slice and serve warm with butter, honey, or your favorite toppings.*
Notes
Storage: Place in an airtight container at room temperature for 2 days. I recommend cutting and freezing within a day of making these. They thaw great in the microwave.
Only cool in the cast iron for 15 minutes & then slice and remove from the pan so it doesn't continue cooking