Oatmeal Cornbread

This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.

I’ve decided to try and bake something “healthy”, so when I went to look in my pantry, I saw that I had a lot of oatmeal and cornmeal, so I decided to try combining the two to make oatmeal cornbread.

I found this recipe and gave it a try.

Oatmeal Cornbread
1 cup Quaker Oats, quick or old fashioned, uncooked
1 cup cornmeal
1/2 cup all-purpose flour (I replaced it with whole wheat flour)
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt (optional)
1 cup milk
1/2 cup frozen kernel corn (thawed) or canned corn (drained)
3 tbsp. oil
2 egg whites OR 1 egg (slightly beaten)
2 tbsp. finely chopped onion or flakes (optional)

1. Heat oven to 425 degrees.
2. Lightly oil 8-9 inch square baking pan.
3. Combine dry, add remaining; mix well.
4. Bake 20-25 minutes or until edges are lightly browned.

It’s not bad. I like it, but it needs some butter or margarine. My mum thinks cornbread needs to be sweet. She even was telling me to put a bit of chocolate. WTF? No idea what kind of cornbread she’s accustomed to . . .