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  • Hartzler's Family Corn Bread

Hartzler's Family Corn Bread

Recipe by: The Hartzler Family Kitchen
4 7-9 hours
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We’ve come to realize that you can take almost any family favorite recipe and make it better!  Gut health is extremely important, that’s why I’ve used a natural ‘sucanat’ sweetener and also ‘soaked’ my grains before making this corn bread.  However, it can certainly be made using regular sugar and without soaking the grains.  It will taste great either way!  Check out the other ingredient options in the parenthesis. 


  • 2 cups sucanat (or sugar)
  • 1 ½ cups Hartzler Butter
  • 2 eggs
  • 2/3 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup plain kefir + 1 cup Hartzler Whole Milk (or 2 cups *sour milk)
  • 2 cups spelt flour (can also use regular flour or whole wheat flour)
  • 2 cups corn meal


1 Direction A: If you are soaking your grains, mix the sucanat (or sugar), butter, milk/kefir, flour and corn meal. Cover and let set 6-8 hours. Then add eggs, baking soda and salt.
2 Direction B: If you are NOT soaking your grains, cream sucanat (or sugar) and butter. Add the eggs, salt and baking soda. Lastly, mix in the flour, corn meal and milk—alternating the dry ingredients with the liquid.
3 Bake: Pour in a greased 9x13 pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

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