Einkorn Jalapeño Onion Cornbread Recipe
An ancient spin on a classic favorite, this einkorn jalapeño onion cornbread is packed with bold flavor and wholesome nutrition — all without the cheese. Perfect as a savory side for any meal.
If you’re a fan of cornbread, you’re going to enjoy this einkorn jalapeno onion cornbread recipe. The majority of cornbread recipes out there are made with refined flour, way too processed cheese. Not this one!
What Makes This Einkorn Jalapeno Onion Cornbread Recipe Different
If you’re familiar with the benefits of einkorn, this is one recipe that you will definitely want to make. The einkorn is rustic, nutty and slightly sweet when compared to modern day flour. When combined with wholesome honest ingredients like whole raw milk, fresh jalepenos, caramelized onions and organic corn flour, the final product comes out golden brown and quite delicious.
This einkorn jalapeño cornbread recipe goes well with recipes like slow cooker chili con carne, okra lentil stew, butternut squash chili and even turkey wild rice soup.
Tools To Use
- large bowl
- 8×8 baking pan or *hot cast iron skillet
*Note: If using a cast iron skillet, allow the skillet to preheat in the oven at 400°F for between 10-15 minutes. If will need to be used hot.
Ingredients (Full List of Ingredients in Recipe Card)
- yellow onion
- fresh jalapeno (yes fresh is better)
- all purpose einkorn flour – this is my preferred brand of all purpose einkorn flour, but you can use what is available to you
- corn flour (finely ground)
- salt – for the best nutrition used unprocessed salt like Celtic or another of your favorites
- baking powder
- baking soda
- coconut or sucanat sugar – if you don’t have any of these unprocessed sugars on hand, you can substitute light brown sugar
- butter – use real melted butter from pasture raised, grass fed cows
- milk– use raw milk or whole organic milk from pasture raised grass fed cows – plain yogurt milk also work
- apple cider vinegar
How To Make Einkorn Jalapeño Onion Cornbread (Full Directions in the Recipe Card Below)
Step 1: Slice the onions into quarter circles.
Step 2: Finely slice the jalapeño. Remove the seeds and veins if you want less heat.
Step 3: Heat butter in a frying pan over medium heat.
Step 4: Add the onions and cook on medium heat. We’re using the fast route to caramelization here, so it will only take about 10 minutes. The onions should still hold their shape.
Step 5: Preheat the oven to 400°F. Grease an 8×8 pan. If using a cast iron skillet, you’ll want to preheat it in an oven at 400°F for 10-15 minutes first.
Step 6: In a large bowl. combine the einkorn flour, cornmeal, salt, baking powder, baking soda, and sugar.
Step 7: Stir to evenly distribute, making sure to get rid of any lumps.
Step 8: Make a well in the middle of the dry ingredients and add the melted butter, milk and vinegar. Whisk until the batter is smooth.
Step 9: Fold in the caramelized onions and sliced jalapeño.
Step 10: Pour the batter into the prepared baking pan, Bake for between 30-35 minutes until it just starts to turn golden brown on the edges. A skewer inserted in the center should come out clean. This is a thicker batter and takes a little longer to bake.
Step 11: Allow to cool in the pan for 15 minutes before removing from pan. If you cut the cornbread while hot (your choice), the cornbread could get dry from the steam escaping too quickly. You want a moist crumb.
Q&A About Einkorn Jalapeño Onion Cornbread
Q: How do I store this cornbread?
A: The einkorn cornbread can be stored at room temperature for up to 3 days.
Q: Can I freeze einkorn jalapeño onion cornbread?
A: Yes, you can freeze after cooling completely. then slowly bring to room temperature or heat in the oven.
Q: What can I serve with einkorn jalapeño onion cornbread?
A: Your options are endless really. But I highly recommend my okra lentil stew, slow cooker chili con carne or spicy beef stew. These recipes are too delicious to pass up.
Einkorn Jalapeño Onion Cornbread Recipe
Equipment
Ingredients
- 1 yellow onion (sliced)
- 1 jalapeño (sliced finely)
- 1 cup einkorn all purpose flour
- 1 cup cornmeal (find ground)
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup coconut sugar (cam also use sucanat or Demerara sugar)
- 6 tbsp butter (melted- a bit more butter will be needed to oil the pan)
- 1 cup milk (raw or whole grass-fed, pasture raised milk preferred)
- 1 tbsp apple cider vinegar
Instructions
- Slice the onions into quarter circles. About 1/2 inch thick.1 yellow onion
- Finely slice the jalapeño. Remove the seeds and veins if you want less heat.1 jalapeño
- Heat butter in a frying pan over medium heat.6 tbsp butter
- Add the onions and cook on medium heat. We're using the fast route to caramelization here, so it will only take about 10 minutes. The onions should still hold their shape.
- Preheat the oven to 400°F. Grease an 8×8 pan. If using a cast iron skillet, you'll want to preheat it in an oven at 400°F for 10-15 minutes first.
- In a large bowl. combine the einkorn flour, cornmeal, baking powder, salt, baking soda, and sugar.1 cup einkorn all purpose flour , 1 cup cornmeal , 2 tsp baking powder , 1/2 tsp baking soda, 1/2 cup coconut sugar , 1 tsp salt
- Stir to evenly distribute, making sure to get rid of any lumps.
- Make a well in the middle of the dry ingredients and add the melted butter, milk and vinegar. Whisk until the batter is smooth.1 cup milk , 1 tbsp apple cider vinegar , 6 tbsp butter
- Fold in the caramelized onions and sliced jalapeño.
- Pour the batter into the prepared baking pan, Bake for between 30-35 minutes until it just starts to turn golden brown on the edges. A skewer inserted in the center should come out clean. This is a thicker batter and takes a little longer to bake.
- Allow to cool in the pan for 15 minutes before removing from pan. If you cut the cornbread while hot (your choice), the cornbread could get dry from the steam escaping too quickly. You want a moist crumb.
