Rustic Oatmeal Cornbread

Submitted by Susie D

"Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 cup yellow cornmeal
• 1⁄2 cup oatmeal (not instant)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1⁄4 cup margarine or 1/4 cup butter, melted
• 1⁄2 cup milk
• 1 tablespoon sugar (optional)

directions

1. Preheat oven to 450 degrees.
2. Mix together dry ingredients.
3. Stir in beaten eggs, butter, & milk.
4. Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
5. When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
6. Return to oven & bake approximately 15 minutes until browned.
7. Cut into wedges to serve.

Reviews

[tsoe2001]

I Like It! Rustic is the right word and I will make it again. I used soy milk - no problem. Didn't miss the flour either. I used a silocon pan-no problem. I may toy with using soy flour, jalepenos, cheddar cheese or cinnamon. Will make again!

 

[karen]

Wonderful flavor...a bit buttery and just what you would expect from cornbread. A tad more crumbly that I would prefer, but then again, that's cornbread for you. And the oatmeal is a great addition even though I couldn't see or taste it. I did use the optional sugar and would do that again too.

 

[Hadice]

Rustic! Yes! <br/>Beautiful presentation, loved heating up the pan before baking, something I've never done before. <br/>The flavor was amazing, and as promised, somehow nutty. It tasted great served warm with a bit of butter and honey. The only thing keeping me from giving 5 stars was how dry and crumbly mine bread turned out. How do I fix this? More butter? Ease up on the dry ingredients? I'm not sure but I'll try to find out, this recipe is definitely a keeper!

 

[PaulaG]

I don't think I have ever made cornbread without flour before. This produced nicely textured cornbread with a beautiful bottom crust which is visible in the picture. DH commented that it was "fluffier" than normal cornbread. This was served along side recipe #373619. Made for *ZWT 5*

 

[sprue]

this was good. the oats didnt stand out as much as i was hoping. you could hardly tell they were in there. i put in less than half the salt called for and it was still a bit salty.. i have found that whenever i bake cornbread in a cast iron pan it is WAY saltier than when in glass pan.. but i liked that this recipe called for no flour.. thanks