.. And Cheapest! $1.60 in Spelt flour and cornmeal made three orders, rest I had on hand even with an empty pantry. Not to mention I could do it all locally in Ohio in January. Recieved many many compliments so far! Source= ReadyMade October/November 2010.
Spelt Skillet Cornbread.
Welcome spelt to your pantry as your new whole-grain staple
Makes: 8-inch cornbread.
1.5 c Medium to Coarse grind cornmeal
.5 c Spelt flour
1 t baking powder
1 t baking soda
1 t salt
.5 c whole milk
.5 c buttermilk ((OR 1 c milk works fine)
.5 c honey
1 large egg
1 stick butter (pay careful attention to the recipe for how to use it, or not)
1. Preheat oven to 450 F. When heated, place an 8-inch cast-iron skillet in the oven for 10 minutes.
2. Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk milk, honey, and egg.
3. After skillet has heated, carefully remove from oven and add butter. Swirl skillet until butter is melted, then add about three-fourths of the butter to wet mixture and whisk to incorporate. Leave the remaining bit of butter in the skillet. (Variation: and the egg!)
4. Add wet mixture to dry ingredients and stir until just combined. Pour into skillet and bake 16 to 18 minutes or until edges are browned and tester comes out clean. Cool in skillet 10 minutes, slice into wedges, and serve from the pan.
Comments: don’t worry if you butcher the instructions a little bit, it still comes out well. The first time, I cracked the egg into the pan to make a sweet white crust!
= Try whole wheat flour instead of the spelt.
= Add 1/2 crumbled feta and 1 tsp chopped sage in the fall.
= Go south of the border by adding 1/2 cup grated sharp cheddar and 1/4 cup diced green chiles.
Enjoy!! Pass the word!! Again this came from the magazine: Ready Made from October/November 2010. Page 60. -Eddie!!