Freshly baked cornbread muffins that are made with einkorn flour, almond milk and maple syrup. Ditch the box mix and make these cleaned up muffins instead!
The first person that actually taught me to cook was my Grandma Margaret. And let me tell you, my grandmother was actually not a very good cook at all. Like it just wasn’t her thing, but at five years old, she had me in the kitchen cooking – easy things like ABC soup on the stovetop and frozen chicken nuggets on a baking sheet. But still she was the first one to let me handle these things, at such a young age. She’s also the one that introduced me to boxed cornbread mix. I have really fond memories of that mix, you guys. Most likely you do too.
My favorite stuffing [or do you call it dressing?] is made with day old cornbread, or the bagged mix of cornbread stuffing. The bag of ‘stuffing’ is way too finely ground for my liking, and so for yearrrrrs, I’d make the box mix where you add oil, egg and milk, and make cornbread before cubing it up for stuffing/dressing. Do you use cornbread or white bread or something else for your stuffing/dressing?
In my attempt to keep on that clean journey, I opted to make my own cornbread recipe this year using einkorn flour. I’m not a baker by any means, but this cornbread recipe is so easy, I promise you anyone can do it!
Why Einkorn Flour? Like spelt flour, einkorn is an ancient grain that has been around for-ever. So yes, einkorn is wheat but it’s not stripped down the way most commercial wheat (white and whole) we find on the shelf for cheap is. It’s actually the purest wheat you can find, so if you have sensitivity to whole wheat and gluten, you may not with einkorn. I’m not a doctor [obvi], so please do your own research before diving in.
Jovial is the only brand I’ve found of einkorn flour in stores; and actually up until a month or so ago, I could only find at Whole Foods or Earth Fare. I can now find at Publix too. And I just did a quick Amazon search and Jovial is the only brand I’ve found, so maybe that’s it? I’ll get back to you on this, friends.
Listen, here’s the deal; after my last whole 30, I still strive to eat whole and clean most of the time. The holidays aren’t a time where I want to stress myself out and if I want to indulge, I don’t want to feel bad about it. Making a cleaner version of cornbread using einkorn flour lets me (and you!) treat myself without feeling bad about it.
Other ways to clean up a batch of homemade cornbread:
- Most cornbread recipes will call for milk: If you want to use cow’s milk, go for it. You do you. The recipe below that I’ve tested several times calls for almond milk and I didn’t find it to affect the taste at all.
- I used two tablespoons of maple syrup over sugar. ‘Twas perfect!
- I used melted ghee over butter, but again you do you.
If you can’t have dairy, or if you have guests over the holidays that can’t, my swaps are a really great alternative – which if I’m being real was not my intent. Just an added bonus without compromising taste 😉
So I made these into cornbread muffins, because in my husband’s family, cornbread muffins are the ‘rolls’ they have at holiday dinners [all of them]. But if you’d like to make using an 8×8 baking dish, the cook time should be the same. These homemade cornbread muffins are great for stuffing, brunch with extra maple syrup or the perfect side to a plate of food. Enjoy!
items you’ll need to make this recipe:
einkorn cornbread muffins
- 1 cup einkorn flour
- 1 cup cornmeal [I used Bob's Red Mill]
- 1 teaspoon sea salt
- 3 teaspoons baking powder
- 2 tablespoons maple syrup
- 1 egg
- 1 cup almond milk - or cashew milk, cow's milk, etc
- ⅓ cup melted ghee - or butter
- Preheat oven to 425F. Line a muffin pan with paper or silicone muffin liners, or grease an 8x8 baking pan.
- To a bowl, combine all dry ingredients. Mix well.
- In a separate bowl, combine all wet ingredients.
- Pour wet ingredients to bowl with dry ingredients and mix until well combined.
- Pour into muffin tin and bake 17-20 minutes. Remove from heat and let cool.
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