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–+ servings

Pro Metabolic Cornbread

Delicious and easy classic cornbread recipe with pro metabolic friendly macros
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Prep Time 15 minutes
Cook Time 16 minutes
Course Appetizer, Snack
Cuisine American
Servings 6
Calories 170 kcal

Ingredients
  

Dry Ingredients

  • ¾ cup masa harina
  • ¼ cup sprouted whole wheat flour
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • ¼ tsp fine sea salt

Wet Ingredients

  • 1 egg large
  • ½ cup whole milk add about one tablespoon extra milk for especially moist cornbread
  • 2 tbsp melted butter or coconut oil
  • 2 tbsp sour cream
  • 3 tbsp honey
  • ½ tsp vanilla extract optional

Instructions
 

  • Preheat oven to 350℉
  • Grease a six inch cast iron skillet or cake pan
  • Mix dry ingredients in a medium bowl
  • In another bowl, whisk wet ingredients
  • Combine wet and dry ingredients until just mixed
  • Rest the batter for fifteen minutes to allow the starches to hydrate
  • Pour into the skillet and bake for 16-18 minutes
  • The cornbread is done when the center springs back lightly and a fork comes out mostly clean with a few moist crumbs
  • Let cool ten minutes before slicing and serving

Notes

For the moistest possible cornbread, don't skip the hydration period! Let the cornbread batter rest for a full 10-15 minutes. 

Nutrition

Serving: 67gCalories: 170kcalCarbohydrates: 23gProtein: 4gFat: 6.7gSaturated Fat: 3.3gMonounsaturated Fat: 1.5gCholesterol: 43mgSodium: 142mgPotassium: 109mgFiber: 2gSugar: 10gVitamin A: 60IUCalcium: 55mgIron: 0.5mg
Keyword easy
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