Sprouted Rosemary Cornbread

The Oscars are a big occasion for me—and I’m assuming for most of you.  Once I received word that my dear friend Ashley would be hosting a gathering and slaving over a chili for us all to enjoy during the rainy day festivities, Ryan suggest that I make a cornbread to accompany this infamous chili.  So of course, I ran out to swap traditional ingredients out with the most beneficial ones.  And that is how this super delectable probiotic rich, sprouted cornbread came about.

SPROUTED ROSEMARY CORNBREAD

1/2 cup raw pasture raised butter melted | plus more, room temperature, for cast iron

1 1/2 cups sprouted cornmeal

1 cup almond | sprouted rye | or quinoa flour

6 tablespoons coconut sugar

1 1/2 teaspoons baking powder

1 teaspoon fine sea salt | or pink

1/2 teaspoon baking soda

1 cup organic whole buttermilk

3 large pasture raised eggs

3 tablespoons chopped fresh rosemary

PROCESS | Preheat oven to 400 degrees. Butter an 8-inch square baking pan or cast iron. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not over mix). Stir rosemary into batter. Transfer batter to cast iron and smooth top. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

TIP | Do treat yourself by having a slice warm with some raw local honey drizzled on top.  I wish I could use a thumbs up emoji for this!