Mock Cornbread Recipe

Some folks, particularly those from the deep south, love their johnny-cake. Cornbread was commonly served in the old farmhouse where I grew up, not infrequently topped with honey butter. Yum! In spite of my love for it, finding non-GMO corn has proven difficult in Canada. I’m attempting to grow our own floriana red flint corn in voluminous amount this spring, but until then, I make mock cornbread with the following recipe.


Mock Cornbread


  • 4 1/2 C spelt flour
  • 1/4 C schmaltz
  • 2 C broth, water or milk
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 Tbs apple cider vinegar

Directions: combine spelt flour with baking soda and schmaltz. Add liquid and stir in until just mixed. Pour into a greased 8×8 pan and bake at 350F for 35-40 minutes. Insert knife into the center. When it comes out cleanly, your corn-free, corn-like bread is done! Serve with cheese and soup. Note: due to spelt content, bread will dry out quickly if left exposed to the air. Cover baking dish with lid when bread is still slightly warm.




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