Healthy and delicious, this sprouted wheat cornbread will become a staple comfort food in your home. Cornbread goes so well with soups and stews, especially chili…and when the days are cold, warm cornbread is always welcome! Trim Healthy Mama’s can eat this cornbread and stay on plan because it is full of healthy carbs and guilt-free ingredients. No need to wonder what cornbread recipe to make with your soup…you found it here!!
What Do I Need To Make Sprouted Wheat Cornbread?
The ingredients for this cornbread can most generally be found in your local grocery store or health food store.
If you have trouble finding sprouted whole wheat flour, a great place to order it in bulk is Lindley Mills. They grind the wheat berries fresh right before shipping.
Here is a list of what you’ll need to make cornbread:
- sprouted whole wheat flour
- masa flour (can be found at Walmart)
- sweetener (I use Lakanto’s Monkfruit classic for this recipe, which can usually be found at Walmart too)
- baking powder
- baking soda
- unsweetened almond milk
- egg whites
- butter
- 8×8 baking dish
Is Cornbread Healthy?
When you have the right ingredients, you can eat cornbread and be healthy!
Many times cornbread recipes are made using sugar or honey and cornmeal.
Cornmeal is a personal choice for the Trim Healthy Mama because it is hard on the blood sugar.
Using Masa flour instead has been shown to reduce the glycemic load due to being treated with lime.
So, in the same way sprouted or soaked flour is better for your blood sugar, Masa (or cornmeal that is treated with lime) is better for you.
Sprouted Wheat Cornbread For The Trim Healthy Mama
If you’re wondering what Trim Healthy Mama is, let me explain.
THM is a lifestyle that was created by two sisters several years ago. Pearl and Serene wanted to change their own eating habits and then proceed to share with the the world.
Families all over the world are living this healthy life, and eating delicious, guilt-free food because of this plan.
So, yes, this sprouted cornbread recipe is perfect for the Trim Healthy Mama!
How Should I Store Cornbread?
When everyone has had their fill, you can simply store any leftovers in an airtight container in your refrigerator for 5-7 days.
Make sure the cornbread is completely cooled before storing…because moisture can seep in and ruin the taste of your cornbread.
Freezing cornbread is easy. Wrap your cornbread in plastic wrap or aluminum foil and place in a freezer bag in the freezer for up to 3 months.
What To Eat With Sprouted Cornbread
When you think of cornbread, usually the first thing that comes to mind is chili.
Any sort of soup goes well with cornbread, but there’s something special and comforting about comfort food with cornbread.
Because this cornbread recipe is an E for the THM, you can eat your favorite E meal with it!
Here is a delicious chili recipe to make and eat with your cornbread…Turkey and Rice Chili.
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Sprouted Wheat Cornbread
Healthy and delicious, this sprouted wheat cornbread will become a staple comfort food in your home. Cornbread goes so well with soups and stews, especially chili...and when the days are cold, warm cornbread is always welcome! Trim Healthy Mama's can eat this cornbread and stay on plan because it is full of healthy carbs and guilt-free ingredients. No need to wonder what cornbread recipe to make with your soup...you found it here!!
Ingredients
- 1 cup sprouted whole wheat flour
- 1 cup Masa flour
- 1/2 cup Lakanto Monkfruit classic
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup unsweetened almond milk
- 1/2 cup egg whites
- 1 Tablespoon melted butter
Instructions
- Preheat oven to 400 degrees.
- In medium bowl, mix dry ingredients together.
- Add wet ingredients and stir until just combined.
- Pour into greased 8x8 baking dish.
- Bake for 18-20 minutes or until golden brown.
- Use toothpick to test for doneness.
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