WEDNESDAY

[ ] prep your dry ingredients

Toast wheat germ in a skillet over low-medium heat, swirling the pan frequently. The wheat germ should begin to lightly brown and give off a wonderfully nutty aroma, at which point remove from heat. Add the dry ingredients all together in a large bowl and toss well until evenly distributed. Set aside until Thursday, covered in a jar or tupperware, and unrefrigerated. 

THURSDAY

[ ] prep your wet ingredients

In a separate bowl, whisk the wet ingredients together. If using frozen corn, let corn come to room temperature before mixing.

[ ] mix dry and wet ingredients right before baking.

Preheat oven to 375. Place cast-iron skillet in the oven with 4 tablespoons of butter. 

Combine the dry and wet ingredients together with a wooden spoon, mixing evenly. 

After the skillet has been in the oven for 10-12 minutes, remove. Lower temperature of oven to 350. Swirl the pan so the butter coats the entire skillet, including the sides. Sprinkle aleppo pepper, cumin seeds, and fennel seeds evenly over the pan. Pour batter into the skillet. Place in oven for 30-35 minutes, or until cake tester comes out clean. Do not overcook - a little under is better than a little over. The top of the cornbread should be lightly browned, and the edges dark brown and crisp. 

If you'd like, glaze the top with a little bit of melted honey. I didn't do that...but in writing this now, wish I had!

Get the full recipe.