I often make this cornbread on Saturday mornings in my toaster oven. Using foil over the top keeps the cornbread tender, and easy to store for a day or two as leftovers. The amounts of each ingredient shift around quite a lot, but it usually just takes a few minutes longer or shorter to make up the different.
1 egg
dash of oil
1/3 c yogurt | milk + yogurt
1/4 c flour
3/4 c cornmeal
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp brown sugar
1 egg
dash of oil
100 g sour cream
170 g steel cut oats (cooked and cooled)
120 g cornmeal
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp brown sugar
Split between two small bread pans (mine are silicone), and cover with foil.
Bake in toaster oven at 350 F for 40-45 mins.
Submitted By:
Season(s):
Category: