Himalayan Tartary Buckwheat Cornbread

Whether you're serving it alongside a holiday feast, using it as the base for a gluten-free stuffing, or passing the basket at a summer BBQ, this Himalayan Tartary Buckwheat Cornbread brings warmth and nourishment to every table—with a signature HTB twist. Prefer it sweeter? Add a little extra coconut sugar. Have cow's milk on hand? Skip a step and use buttermilk directly. You can also bake these as muffins if you prefer individual portions

Yield: 12 servings
Prep & Bake Time: Approximately 45 minutes

INGREDIENTS

• 1 1/3 cups almond milk (or any milk of your choice)
• 1 tablespoon lemon juice
• 1 cup cornmeal, medium grind
• 1 cup Himalayan Tartary Buckwheat Super Nutrition Flour
• 3 tablespoons coconut sugar (add more for a sweeter flavor)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt (scant)
• 1/4 cup coconut oil, melted
• 2 eggs, beaten

PREP NOTE: HOW TO MAKE SOURED MILK

• Combine your milk of choice with lemon juice.
• Let sit for a few minutes until it curdles slightly.
• This mimics buttermilk and helps achieve amazing leavening.
• Shortcut: If you have cow's milk, simply use buttermilk instead and skip this step.

METHOD

1. Combine soured milk with cornmeal in a medium bowl and let sit for 10 minutes.
2. Preheat oven to 375°F. Spray an 8x8 baking pan with coconut oil, avocado oil spray, or your preferred option. Set aside.
3. Mix dry ingredients: In a small bowl, whisk together HTB flour, coconut sugar, baking powder, baking soda, and salt.
4. Combine: Add the dry ingredient mixture to the milk and cornmeal mixture and stir to combine.
5. Stir in the eggs and melted coconut oil and mix well.
6. Pour batter into the prepared pan.
7. Bake for 25–30 minutes, until golden brown and a toothpick inserted near the center comes out clean.
8. Allow to cool slightly before serving. Tastes best when warm!