Oat Cornbread1 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
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...;))