corn and oat cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Yellow Cornmeal 1 cup ARROWHEAD MILLS Organic Whole Grain Oat Flour (by MKNGTHSDYCNT) .66 cup Granulated Sugar 3 tsp Baking Powder 0.5 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84) .5 tsp Baking Soda 1 large Egg, fresh, whole, raw 1 tbsp Bragg Apple Cider Vinegar 1.33 cup Milk, 2%, with added nonfat milk solids, without added vit A 6 serving Land O Lakes, Unsalted Butter, 1 Tbsp
Preheat oven 400. Place liners in muffin tins. or use a 9 inch baking pan...you could also use a 9 inch cast iron skillet of you have one.
Combine all dry ingreds. in bowl . Mix well. Whisk the egg, vinegar and milk in a small bowl and add to the dry. Whisk the melted butter into the mixture. combine well and spoon into baking cups. Place in oven for 25 to 30 minutes until come out clean with a tester.
Serving Size: 10 muffins or slices
Number of Servings: 10
Recipe submitted by SparkPeople user LAURIE545.
Combine all dry ingreds. in bowl . Mix well. Whisk the egg, vinegar and milk in a small bowl and add to the dry. Whisk the melted butter into the mixture. combine well and spoon into baking cups. Place in oven for 25 to 30 minutes until come out clean with a tester.
Serving Size: 10 muffins or slices
Number of Servings: 10
Recipe submitted by SparkPeople user LAURIE545.
Nutritional Info Amount Per Serving
- Calories: 216.6
- Total Fat: 9.1 g
- Cholesterol: 39.3 mg
- Sodium: 356.7 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 1.8 g
- Protein: 4.1 g
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