Corn bread is so easy to make, versatile and a family favorite with most soups or with jam at breakfast. I had previously posted the link to the wheat based recipe (credit at the bottom of the page), but we’ve since gone wheat free, so I’ve been busily modifying our favorite recipes for spelt.
For an exact replication in taste and texture as the original all purpose flour recipe, use white spelt and regular white sugar, but for a more nutritious bread, I use whole spelt flour and coconut sugar. It does change the texture quite a bit, but doesn’t make it lose the endearing qualities of great corn bread.
Some of the liquid measurements may seem a little odd, but it’s due to the minor liquid changes necessary to convert the recipe for spelt.
Spelt Cast Iron Skillet Corn Bread
1 1/4 cups coarsely ground cornmeal (300 ml)
3/4 cup spelt flour (whole or white) (180ml)
1/4 cup coconut sugar or granulated sugar (60 ml)
1 teaspoon kosher salt (5 ml)
2 teaspoons baking powder ( 10 ml)
1/2 teaspoon baking soda (2.5 ml)
1/4 cup whole milk (60 ml)
2 eggs, lightly beaten
8 tablespoons minus 1 tsp. unsalted butter, melted – reserve 1 Tbsp. To grease skillet
Preheat the oven to 425F and place a 9 or 10 inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the reserved butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
Instead of milk and buttermilk, use 255ml skim milk + 2 Tbsp. White vinegar.
The original wheat based recipe is from Food Network TV’s ‘Iron Chef’ Alexandra Guarnaschelli