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Sourdough Sprouted Flour Corn Bread

A perfect accompaniment for hearty beans and stews on cold winter days.


  • 1 cup fresh sourdough starter
  • 1 cup Whole Milk, cultured buttermilk, or Coconut Milk
  • 3/4 cup Organic sprouted corn flour
  • 3/4 cup Organic sprouted wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons grade B maple syrup
  • 2 eggs
  • 1/4 cup melted butter or ghee



  1. Combine sprouted flours, salt, baking powder, and baking soda in a large bowl.
  2. In another bowl combine sourdough starter, milk, eggs, and maple syrup.
  3. Stir well, add melted butter, and stir again.
  4. Pour wet ingredients over dry and mix just until thoroughly moistened.
  5. Pour batter into a 2-quart buttered glass baking dish.
  6. Bake at 400°F for 20 to 25 minutes, until golden brown and a toothpick inserted in center of bread comes out clean.
  7. Serve piping hot with fresh cultured butter and honey.

Note: If you do not have access to sprouted flours you can use regular wheat flour in place of the sprouted wheat flour and organic masa harina in place of the sprouted corn flour. Soak the flour and masa overnight in the buttermilk and then combine with remaining ingredients in the morning.


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Sourdough Sprouted Flour Corn Bread

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