I'm usually pretty tame when it comes to the flours I bake with. I typically alternate between all-purpose and whole-wheat, and if I'm feeling particularly adventurous, I'll break out the bread flour. So it should be no surprise that this spelt flour cornbread was actually a happy accident, born out of a late-night trip to the grocery store where I grabbed the wrong type of flour in my bleary state of mind.
At first, I was frustrated. Not only did I not have the pastry flour I intended to buy, but I now had a whole bag of spelt flour I had no idea what to do with. Luckily, Google came to my rescue.
When my Internet search brought me to this cornbread recipe, I knew I'd found my answer. Cornbread is one of my favorite fall treats—it pairs well with soups, salads, and even eggs for breakfast. As the temperature continues to drop, having a pan of cornbread around the house just feels right. And having this pan of cornbread feels even better.
This crumbly cornbread bridges the gap between the sweet and savory cornbreads of the world. The spelt flour adds some nuttiness, but feel free to substitute with all-purpose or whole-wheat. Coarse yellow cornmeal gives the bread a rustic feel and authentic corn-taste, while the addition of Greek yogurt keeps it unbelievably moist. It's unlike any cornbread I've ever tasted, but it's the recipe I'll be going back to again and again.
Oh, and don't be surprised if another recipe with spelt flour pops up on here again. After all, I still have most of my bag left!
Spelt Flour Cornbread
*I cut this recipe in half and baked in a smaller pan. If you do so, reduce the baking time slightly (mine baked for 25 minutes).
- 1 cup coarse yellow cornmeal
- 2 1/2 cups spelt flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 1/4 tsp. salt
- 1/2 cup unsalted butter, melted
- 1/3 cup packed brown sugar
- 2 large eggs
- 1 cup milk (I used unsweetened almond milk)
- 3/4 cup plain Greek yogurt
Preheat the oven to 350 degrees F. Butter a 9x13" baking dish, set aside.
In a large bowl, whisk together the cornmeal, spelt flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter and the brown sugar until combined. Adds the eggs, milk, and yogurt, whisking after each addition.
Pour the wet ingredients into the dry and mix until incorporated. The batter will be thick.
Pour the batter into the prepared pan and bake 30-40 minutes or until lightly browned and a toothpick comes out clean. Let cool before slicing and serving.
Recipe adapted from Noms for the Poor.