We were running low on flour this morning, so I was looking for a cornmeal recipe that didn’t use much wheat flour. I stumbled across this at southern.food.com, and thought it looked like a good start. Here’s our breakfast version with some blueberries for good measure:
Rustic Oatmeal Blueberry Cornbread (adapted from Susie D @ southern.food.com)
- 1 cup cornmeal
- 1/2 cup old-fashioned oatmeal
- 1/2 cup flour
- 1 Tbs Baking powder
- 1/4 – 1/2 cup sugar
- 2 eggs, beaten
- 1/4 cup melted butter, plus about 2 Tbs for pan
- 1/2 cup cream
- 1/2-3/4 cup milk
- 2 cups blueberries
Preheat oven to 450˚.
Mix dry ingredients together. Put about 2 Tbs of butter in a cast iron skillet and put in the heated oven to get the pan nice and hot. Add the melted butter, eggs, cream, 1/2 cup milk and blueberries to the dry ingredients and mix. The batter should be wet enough to pour, if it seems too dry, add some more milk. Take the pan out of the oven, tilt to spread the melter butter around, and pour in the batter.
Cook 15-20 minutes until golden brown and cooked through. Slice and enjoy!