Spelt Cornbread

This morning I woke up and I didn’t want oatmeal for breakfast.

It was incredibly traumatic for me.

I had a hankering for my favorite comfort food of all time.

I’ve talked about it before, but that was way back in November, so you probably don’t remember it.

I am talking about cornbread. I woke up with a desperate need for cornbread.

The big problem I was having with this craving was that I was out of Jiffy Mix. As I previously explained, I’ve grown up on Jiffy Mix. I love Jiffy Mix. There are many processed, packaged food items that I have given up over the last few years. Mostly because things made from scratch are generally better. Except when it comes to cornbread. Every single time I try someone else’s cornbread, I get depressed. It doesn’t taste right. It doesn’t taste like Jiffy. Due to this, I always make it from the mix.

I checked my kitchen for supplies and I learned that I did have cornmeal. I bought it the last time I hit up the bulk bins at Rainbow Grocery. I had plans for cornmeal cakes, but never got around to it. I had buttermilk. I checked a few recipes, from Paula Deen’s to just random things popping up on people’s blogs. None of the recipes were really grabbing me. I looked up recipes for Whole Wheat Cornbread. Those weren’t all that exciting either. After checking the pantry once more, I decided to make Spelt Cornbread. I was feeling pretty impressed with myself until I googled that and found out that tons of people had done it before, including Ashley at (never home) maker. Oops. Guess I’m not special after all. Sniff.

In the end, I wound up making my own recipe, loosely based on different elements from all of the recipes I checked out. I know it sounds like this research phase took an awful long time, but I promise, I spent like 10 minutes searching before the Gemini in me took over and said, “Whatever! I’m creative! (and bored!) I’ll wing it!”

Dry Ingredients:

1 cup spelt flour, 1.5 cups cornmeal, 1.5 teaspoons baking powder, .5 teaspoon baking soda, .25 teaspoon salt

Wet Ingredients:

1.5 cups reduced fat buttermilk, 4 tablespoons of butter (melted), 1 egg,  2 tablespoons of maple syrup.

Speaking of butter, when I went into my fridge to get some, I found the cutest darned thing:

Is that not the cutest stick of butter ever?!

I don’t really keep butter in the house, as I don’t need it very often. At Christmas time, however, I had planned to make chocolate chip cookies, so I had bought this butter. I remember choosing this box because it came in half sticks. I never made the cookies and I never opened this box of adorable butter. So I was all surprised and excited when I got to use one of these mini butter sticks.

(Hey, I find joy where I can, people!)

Combine well and pour into a baking dish of your choice. Bake for 20-30 minutes at 350 degrees F. Cornbread is done when a toothpick/knife inserted comes out clean.

It should look something like this.

Now as I’ve mentioned, the main way I eat cornbread is crumbled in milk. As a matter of fact, it is the ONLY reason I EVER make cornbread. I don’t make it to go with chili or soup…I prefer crackers. I don’t make it to go on the side of a southern meal or for any other “normal” reason.

I make it when I want to eat bread ‘n’ milk.

This is what bread ‘n’ milk looks like. Yes. I took two slices for my bowl. It’s how I roll.

Overall, I thought the spelt cornbread was pretty good!

I won’t lie though, it isn’t Jiffy. I was sort of okay with that though. This was much heartier. One of my big problems with making cornbread is portion control. I usually have to make it in muffin tins so I don’t keep going back. Sometimes bread ‘n’ milk doesn’t really fill me up and I end up eating several servings of cornbread. This time, I was satisfied with the two hunks I cut out of my loaf. It actually staved off hunger for about 4-5 hours, which isn’t bad at all.

I know I will eat Jiffy again, but for now, this will do.

What is your favorite way to eat cornbread?

16 thoughts on “Spelt Cornbread

    1. I think this version would be most excellent served that way. I’m glad I used butter…gave it great flavor. I can’t imagine MORE (cute!) butter would in any way be a bad thing.

      At least not taste-wise! 😉

        1. It isn’t for any particular reason. I just don’t use a lot of butter. I prefer peanut butter or jam on toast and I use olive oil when cooking most things. I mean, I had an entire pound of butter in my fridge and I didn’t even notice it until this morning!

          1. Butter goes under jam. >_>

            I use olive oil mostly unheated, and prefer to cook with butter, ghee, avocado oil, or coconut oil. Eggs are way better fried in butter, for example. 😀

  1. This looks so good! When I was a kid, cornbread was one of the only foods that I HATED. Just the sight of it made me nauseous. I have no idea why! I tried it again a few months ago and loved it. Isn’t it weird how tastes can change like that?

  2. I loved the way you told a little story and about the excitement you had with the cute stick of butter. I love those, too. Do you think low fat regular milk would work as well, or have you tried it? I also like ver much crumbling up cornbread in a cold glass of milk. Thank you.

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