This falls squarely into the camp of sweet cornbread. Serve this with a simple roasted chicken or at breakfast with eggs and sausage. If you measure out the dry ingredients ahead of time, it makes very quick work once you are ready to bake.
1 cup Einkorn flour
1 cup cornmeal
⅔ cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
⅓ cup unsalted butter, melted
2 eggs, beaten
1 cup half and half
Preheat the oven to 400 degrees
Heat a 9” cast iron skillet that has been lightly buttered for 10 minutes
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt and stir to combine
Add the melted butter, beaten eggs and half and half and whisk until just combined
Take the skillet out of the oven and pour the batter in
Return to the oven and bake for 20-22 minutes or until the cornbread is golden brown and a cake tester comes out clean in the center
Serve warm with lots of butter
Einkorn all-purpose flour