version of Fermented Wheat Free Cast Iron Corn Bread
Prep time: 5 minutes (+soaking grains
overnight or + 2 days of fermenting the grains on your kitchen counter) Cook time: 30 minutes Yield: 1 cornbread pan
2 cups Faucette
Farms GMO FREE cornmeal
1 Soy &
GMO Free egg (1/3 cup, out of shell) at room temperature, beaten
tablespoons (1/4 cup) unsalted butter, melted and cooled
1 Ĺ cups
plain RAW yogurt, at room temperature (can substitute an equal amount of RAW sour
cream or buttermilk)
4 tablespoons (1/4 cup) honey, maple syrup
*optional- no sweetener is required but since I ferment my grains the sweetener
is partially eaten up by the beneficial bacteria in the cultured dairy and
helps us avoid a bitter tang in our corn bread.*
In a large bowl place all the dry ingredients
and whisk to combine well. In separate bowl, mix the liquid ingredients and
whisk to combine well. Create a well in
the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture may be
relatively thinner if you used buttermilk.
*I like to ferment any grains we consume. Soaking them in cultured raw dairy naturally
produces an acidic environment that will pre-digest those grains for us.
Fermentation naturally neutralizes anti-nutrients. Fermentation will naturally
increase the vitamin content of your grains, giving you a more nourishing food
product. Fermentation naturally decreases the starchiness of grains as the
friendly organisms eat it up and produce acids.
I would allow this mixture to soak for 2 days or until the mixture has
tiny bubbles (our raw dairy can ferment grains as fast as 24 hours) in the mix
and also smells a little tangy. I find
it easiest to jar the mixture in a wide mouth mason jar that I cover with a
piece of cheese cloth and secure on the jar using the mason rim.
If you havenít planned well, you can simply SOAK the grains overnight
and still improve on its digestibility but fermentation really neutralizes the
grains negative effects on your digestive system.
Preheat your oven to 400įF. Grease a 12-inch
cast iron skillet or an 8-inch square or round pan, and set it aside.
Pour the mixture into the prepared pan. Bake for
20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until
lightly golden brown on top, golden brown around the edges, and a toothpick
inserted in the center comes out clean. Slice and serve immediately. *Fermented batter can cook as fast as 10
minutes so check the center with a toothpick to see if you need to cook the
entire 20 minutes*