Sprouted Whole Wheat Cornbread

There are some foods that you just don’t seem to crave much all year long until autumn. Cornbread is one of those for me. We have been making up for lost time though by baking a pan of this moist cornbread almost weekly. We have some great soup recipes coming that are perfect to pair with it!


2 cups One Degree Organics Sprouted Whole Wheat Flour
1 1/4 cups non-GMO, organic cornmeal
2 tsp double-acting, aluminum-free baking powder
1 tsp salt
1/2 cup organic coconut oil, melted
2 Tbsp organic maple syrup
3 cups almond milk


Preheat oven to 350 degrees F. Lightly grease an 11 x 7 inch glass baking dish.

Whisk together all dry ingredients in a medium-sized bowl. Set aside.

Add the coconut oil, almond milk and maple syrup in to the dry ingredients and whisk, adding the last 1/4 cup slowly and as needed until the batter reaches a smooth consistency. The batter will be somewhat thin.

Pour the batter into the prepared baking dish and bake for 40-45 minutes until golden and a toothpick inserted in the middle comes out clean.

Let cool slightly before slicing. Store in an airtight container.