Oatmeal Cornbread

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 . . .