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Healthy Home Economist / Archives / Recipes / Grain Recipes / Bread Recipes / Soaked Cornbread Recipe

Soaked Cornbread Recipe

by Sarah Pope / Affiliate Links ✔

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Traditional cornbread recipe made with soaked flour and meal. This Southern treat is gluten-free, easy to digest, and delicious for breakfast or a side dish with dinner. square of soaked cornbread on a white plate

Corn has a bad rap these days. Truth be told, however, it is a healthy food when nonGMO cornmeal is soaked in limewater before cooking or baking.

This careful preparation makes corn much more digestible. In particular, it liberates Vitamin B3 (niacin). This is very important if corn is a staple in the diet, as it prevents the serious disease known as pellagra.

In my home state of Florida, Native Americans traditionally consumed soaked cornmeal that was slow-cooked for several hours into a soup called sofkey.

Applying this wise principle to baking, the soaked meal can be transformed into cornbread for a Southern-style treat that is just as digestible.

Note that if you substitute masa harina flour you still need to soak it. The linked article explains why.

I like to enjoy a generous square of cornbread with a slab of butter and a drizzle of raw honey. It makes a yummy and filling breakfast.

Soaked cornbread is also delicious with lunch or dinner smothered in homemade chili or grassfed beef stew.

piece of soaked cornbread on a white plate
4.16 from 13 votes
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Traditional Soaked Cornbread

Classic cornbread recipe made with soaked flour and meal. This Southern treat is gluten-free, easy to digest, and delicious for breakfast or a side dish with dinner.

Course Side Dish
Cuisine American
Keyword gluten free, soaked, traditional, wheat free
Prep Time 5 minutes
Cook Time 1 hour
Soak Time 12 hours
Total Time 13 hours 5 minutes
Servings 12
Calories 170 kcal
Author Sarah Pope

Ingredients

  • 1.5 cups buttermilk or sour raw milk
  • 1 cup limewater
  • 1 cup corn flour preferably organic
  • 2 cups cornmeal preferably organic
  • 3 eggs
  • 4 Tbl butter melted
  • 4 Tbl maple syrup
  • 2 tsp baking powder
  • 1 tsp sea salt

Instructions

  1. Mix the buttermilk (or soured raw milk), lime water, corn meal and flour in a bowl. Cover with a cloth and leave on the counter overnight or for a minimum of 12 hours. You may soak as long as 24 hours.

  2. Preheat oven to 350 °F/ 177 °C

  3. In a mixing bowl, beat the eggs well. Add melted butter, maple syrup, baking powder and sea salt.

  4. Blend this mixture into the bowl with the soaked corn flour/meal to form the bread batter.

  5. Pour batter into a 9X9 greased pan. Bake at 350 °F/ 177 °C for one hour or until a knife inserted in the middle comes out clean.

  6. Remove from oven and let cool for 10 minutes. Slice and serve. Refrigerate what you won't use in two days. This bread freezes well too!

Nutrition Facts
Traditional Soaked Cornbread
Amount Per Serving (1 g)
Calories 170 Calories from Fat 61
% Daily Value*
Fat 6.75g10%
Saturated Fat 4.5g23%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.75g
Carbohydrates 23g8%
Fiber 2g8%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.

pan of baked cornbread on a counter

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Category: Bread Recipes, Gluten Free Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (23)

  1. Aviva

    May 3, 2022 at 1:58 pm

    5 stars
    If I use sprouted corn flour, it looks like I can skip all soaking. Would I then add 1 cup water instead of the limewater to keep the liquid/dry flour ratio the same for the recipe?

    Reply
  2. Amanda Harrington

    Apr 5, 2022 at 11:59 am

    5 stars
    which is better nutritionally, masa harina or corn flour/meal?

    Reply
    • Sarah Pope

      Apr 5, 2022 at 12:59 pm

      They are roughly the same if the corn flour/meal is soaked in limewater.

  3. Cheryl Harris

    Apr 26, 2021 at 7:41 am

    Hi Sarah,
    I cannot find organic/non gmo corn flour….can I sub and just use (3) cups of the cornmeal?

    Reply
    • Sarah Pope MGA

      Apr 26, 2021 at 8:15 am

      Yes you can.

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