Friday, November 23, 2012

Oat Cornbread

I am not the biggest fan of corn but hey, it was Thanksgiving. And this is a pretty 'healthified' version of  cornbread. For the Elk Sausage Cornbread Stuffing we had for our Thanksgiving meal, click here

Oat Cornbread
 
1 cup gluten-free oat flour (you can grind your own)
3/4 cup gluten-free cornmeal
1/2  tsp sea salt
1.5 tsp baking powder
2 eggs, organic/cage-fre
3 tbls sugar (organic cane)
3/4 cup coconut milk (from the can) 
1/4 cup water
1/4 tsp vanilla extract
1/4 cup grapeseed oil 
1 tbls honey 

Method: 

Preheat the oven to 375˚F (High Altitude, 400° otherwise). Coat a glass baking dish (6x6) with coconut oil (or another oil) and place on top of the oven (not inside) while it preheats. 
Combine the dry ingredients in a large mixing bowl.  In a medium mixing bowl beat eggs well.  Add in the sugar and rest of the wet ingredients.  Slowly add wet ingredients to the dry ingredients.  Mix well until it looks like a batter.  

Pour batter into the greased glass baking dish for about 20 minutes.  Turn the oven off while leaving the bread in for about another 5 minutes. 

Remove and let cool. 



This one was used for  stuffing so we crumbled it into pieces...and did some taste-testing along the way... yum ;) 


Enjoy (with honey...or stuffing... or...;))

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