We’re not afraid to toot our own horn when it comes to our einkorn skillet cornbread recipe. It’s made with all of the classic cornbread ingredients with the addition of buttermilk and einkorn flower for results that are super moist and slightly sweet.
To “clarify” butter, just add butter to a small skillet over low heat and let it melt. Keep the heat on low until butter starts to darken. By this point, the butter solids will have risen to the top and any water in the butter will have evaporated away.
Simply strain the now “clarified” butter through a fine mesh strainer into a heat-proof container. The solids you just removed are what makes butter burn at higher temperatures. Remember to clarify more whole butter than the recipe calls for since you are removing water and solids from the butter.
Einkorn Skillet Cornbread Recipe
- 2 1/2 cups medium-grind yellow cornmeal
- 1 1/2 cups (6.75 oz) all-purpose einkorn flour
- 1/4 cup sugar
- 2 tsp salt
- 2 tsp baking soda
- 4 large eggs
- 1 1/3 cups whole milk
- 1 cup buttermilk
- 2 Tbsp butter, melted
- 2 Tbsp clarified butter, or oil
- Preheat the oven to 425 degrees.
- In a large bowl, mix together the cornmeal, flour, salt, sugar, and baking soda. In a medium sized bowl, lightly beat the eggs. Add the milk, buttermilk and melted butter and whisk to fully combine. Stir the wet ingredients into the dry ingredients and mix until no dry spots remain. Let batter sit for 40 minutes.
- 10 minutes before baking place 12” cast iron skillet in hot oven. The hot cast iron will help the batter rise quickly.
- Remove cast iron skillet from the oven and add 2 Tbsp clarified butter. Swirl the butter around the bottom of the pan and up the sides to coat them. Immediately pour in the batter and return to the oven. Bake for 13-16 minutes or until a tester comes out mostly clean with very few crumbs attached. Cool slightly and tip bread out onto a cooling rack. Enjoy!
Baking this cornbread in your well-seasoned skillet gives it a flavor unlike any other.