I’ve written before about how spelt flour can sometimes make baked goods come out a little dry. Yes, there are some recipes it works wonderfully with, like these dark chocolate brownies and sprouted spelt flour pizza dough for the bread machine.
So you might think that any corn bread, a dish that can be dry by nature, would completely suck when made with spelt flour. You’d be wrong. I’ve gotten more compliments on the moist and yummy corn bread that I make, based on a recipe from Better Homes and Gardens. People want to know the secret for its moistness. Sure, there’s a boatload of butter in it, which is probably the main reason, but it’s nice to know that using a healthy flour doesn’t make corn bread dry. And it really is just as easy as opening the box of mix — wouldn’t you rather serve something made from scratch?
Spelt Cornbread
Print This Recipe
Ingredients:
Mix dry ingredients in a large bowl, wet ingredients in a medium bowl. Add wet to dry and mix until just moistened. Pour into a greased 9×13-inch pan, and bake for 18-20 minutes at 400 degrees, or until a wooden toothpick comes out clean.
And you know you want to serve it with some homemade chili.
Clacked by Debbie McDuffee
on Aug 01, 2009 @ 12:00 EST5EDT
