Oatmeal cornbread is a delicious, nut-free, gluten-free and soy-free American snack made with cornmeal, oatmeal, eggs, butter and whole milk.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 30 mins – easy
🍽 6 servings – 253 kcal per serving
|
Serving 83g |
Fat 15g |
Sat. fat 8g |
Sodium 555mg |
|
Carbs 23g |
Fibers 2g |
Sugars 3g |
Proteins 5g |
INGREDIENTS
- 1 cup cornmeal
- half cup oatmeal
- 2 tsp baking soda
- 2 eggs
- 0.4 cup butter
- half cup whole milk
- 1 tbsp granulated sugar
TOOLS
- 1 bowl
- 1 oven
- 1 cast iron skillet
- 1 spoon
- 1 whisk
- 1 bowl
STEPS
Crack the eggs into a bowl and beat with a spoon for 2 minutes.
Add a quarter cup of butter to the beaten eggs.
Add whole milk to the bowl and whisk to get an egg mixture.
Put oatmeal and cornmeal in a second bowl. Add baking soda and granulated sugar to the second bowl. Then mix with a spoon to get a dry mixture.
Add the dry mixture to the egg mixture and mix using a whisk for three minutes to get a cornbread batter.
Preheat the oven to 450°F for 20 minutes.
Grease a cast iron skillet with 0.15 cup of butter and put it in the hot oven for 3 minutes. Then remove it from the oven and pour in the cornbread batter. Put the cast iron skillet back in the oven and bake for 15 minutes. Then turn off the heat and remove the cast iron skillet from the oven.
It’s ready to be served !
