For those of you who are new to spelt flour, it comes from an ancient grain with more dietary fiber than all-purpose flour; protein that's easier for your body to absorb; and a lovelier, more mellow flavor than whole wheat flour, which is why I like to incorporate it into my baking. As you can see above, spelt also brings a rustic, darker look to baked goods, along with a slightly nutty flavor note that’s quite tasty.
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For breakfast, Marc and I enjoy eating squares of this tasty bread with fruit and coffee. We'll warm it up for 10 seconds or so in the microwave and melt a bit of butter on it—amazing!
1 large egg
1/2 cup milk (whole, 2%, or skim)
1/2 cup sour cream (drain off any visible liquid)
1/2 cup granulated sugar (for savory cornbread reduce to 2 T.)
1/2 teaspoon kosher salt or 1/4 teaspoon fine table salt
1/4 cup canola (or vegetable) oil
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup spelt flour (if using all-purpose flour, see my note below**)
3/4 cup yellow cornmeal
*SAVORY CORNBREAD IDEAS – For savory cornbread, consider adding ½ to ¾ cup sweet corn kernels (fresh or thawed frozen; if using canned, drain well). You might also add 1 finely chopped jalapeno pepper (remove seeds and white membrane) and/or ½ cup shredded cheddar cheese.
**FLOUR NOTE – If you use white, all-purpose flour for this recipe, you must increase the milk to ¾ cup.
One bowl mixing method: First preheat the oven to 350° Fahrenheit. In a mixing bowl, whisk together egg, milk, sour cream, sugar, salt, and oil. When the mixture is well blended and the sour cream smoothly incorporated, whisk in the baking powder and soda.
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