Easy Einkorn Cornbread with Polenta (No Cornmeal Needed)

Learn how to make einkorn cornbread from scratch using polenta instead of cornmeal for a simple, budget-friendly, and delicious family favorite.

Lately, I’ve been slowly trying to switch more and more of our diet over to organic options. This is an expensive change, and one of the ways I’ve been able to manage is by simplifying my grocery list. I try not to purchase one-time-use items—or rather, ingredients that are only used for one dish. Instead of buying honey-sweetened yogurt and sour cream, I buy plain grass-fed Greek yogurt in bulk from Azure and use it for both purposes.

Since simplifying what I’m purchasing at the grocery store, I never have cornmeal in the house. I’m not going to spend money on a 5 lb bag of cornmeal so that we can have cornbread once a month—if even. Grits or polenta, however, are a versatile ingredient that I like to keep around. I love grits for breakfast, and you can serve them as a dinner side or even use them in baking to add a crispy crust to pizza or English muffins.

I’ve really come to love baking with einkorn over the past few years. It’s an older, more traditional grain, and I appreciate how simple and nourishing it feels compared to more modern flours. Since I already keep organic einkorn and polenta stocked in my pantry, I found myself wanting to get a little creative with what I had on hand.

Since polenta is made from corn, I felt certain I could find a way to use it in cornbread. And just like that, my Einkorn Cornbread was born (Ein-cornbread, if you will)!

This has quickly become a favorite in our home. The kids go crazy for it—honestly, even more than they ever did for the boxed cornbread mix. It’s simple, wholesome, and comes together with ingredients we already love and use. I hope you’ll give it a try and enjoy it just as much as we do.

Instructions

Preheat your oven. While it’s warming, place a few tablespoons of butter into your cast iron or stone dish and set it in the oven to melt.

Take one cup of polenta and mill it in a blender or food processor for several seconds, until it reaches more of a flour-like consistency.

Next, add the polenta and all other dry ingredients to a sifter. (Einkorn is more lumpy than all-purpose flour, so sifting is always recommended.)

In a separate bowl, add your eggs, milk, melted butter, and sweetener, and mix well. Add sifted dry ingredients and stir until everything is fully combined.

Pour the batter into your warm, buttered dish and bake. Begin checking around 30 minutes—you’re looking for a golden top.

This is such a lovely alternative to traditional cornbread. Slather it with butter and serve it alongside a big bowl of beans or chili. (You can also slather with some homemade Strawberry Jam for a real treat.) This recipe is sure to become a new favorite in your home as well!

Substitutions & Simple Swaps:

Cornmeal instead of polenta: If you already have cornmeal on hand, you can use it in place of the blended polenta.

Honey instead of sugar: Adds a soft, natural sweetness with a hint of warmth.

Coconut oil instead of butter: A great dairy-free option that still gives a lovely richness.

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