corn and oat cornbread

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of corn and oat cornbread calories by ingredient
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Introduction

This is great with Turbinado sugar and the color is rich. I would have liked it in muffins but I used a 9 inch baking pan. Would be great with a bowl of soup. This is great with Turbinado sugar and the color is rich. I would have liked it in muffins but I used a 9 inch baking pan. Would be great with a bowl of soup.
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

Tips

Enjoy!


Directions

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.

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