It’s the season for comfort food. I love these cool days with nice warm hearty dishes. Soups, Red Beans, White Beans, Chili, Cabbage…I could go on and on. There are so many dishes we make at this time of year that need a little cornbread on the side. I guess some people would say you technically don’t NEED cornbread, but in a house full of bread lovers, it really is a NEED.
The cornbread I grew up with was always an even mix of all purpose flour and yellow corn meal. That’s not an option for us anymore because of my son’s wheat allergy. I’ve tried recipes with all cornmeal that are good, but I missed the light cake-like texture that comes with flour. I decided to give oat flour a try in my cornbread recipe. And wouldn’t you guess, it’s Mommy and kid approved. It’s hard to get the kids to stop eating them. They have especially loved them baked in mini muffin tins. It’s the perfect pop in your mouth size.
- 1 1/4 cups cornmeal
- 3/4 cup of oat flour
- 2-4 Tbsp sugar (We like sweet cornbread)
- 4 tsp baking powder
- 3/4 tsp xanthan gum
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg
- 1/4 cup oil
Combine corn meal, flour, sugar, baking powder, xanthan gum, and salt. Add milk, egg and oil. Mix until fairly smooth. Bake in a greased 8 in. square pan or a cast iron skillet for 20 minutes at 425 degrees.
Note: Makes 8 servings and 36 mini muffins