Heirloom Cornbread
Heirloom cornbread is a wholesome, nutrient-rich take on a classic comfort food. Made from heirloom corn varieties, which are less processed than modern hybrids, this cornbread retains more of the corn's natural nutrients. This recipe can use any of our red, white, or yellow cornmeal.
Packed with fiber, antioxidants, and essential vitamins like B6 and folate, it's a healthier alternative to traditional cornbread. Heirloom corn also has a richer, more complex flavor, making this cornbread both nutritious and delicious.
Ingredients
2 cups Stoneground cornmeal (Red, yellow, or white)
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg (at room temperature, beaten)
4 tablespoons unsalted butter (melted and cooled)
4 tablespoons honey (or equal amount of sugar)
1 ½ cups plain yogurt (room temperature, can substitute equal amount of sour cream or buttermilk)
Directions
Preheat oven to 400 F. In a large bowl, mix the cornmeal, salt, baking soda, and baking powder. In a separate bowl, mix the egg, butter, yogurt, and honey. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. Pour the mixture into a 12-inch cast iron pan. Bake for 20-30 minutes (closer to 20 in a cast iron pan), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.
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