Recipe 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.
Top Review by 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!
- 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 See How It's Made
- Preheat oven to 450 degrees.
- Mix together dry ingredients.
- Stir in beaten eggs, butter, & milk.
- 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.
- When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
- Return to oven & bake approximately 15 minutes until browned.
- Cut into wedges to serve.