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Who doesn’t love cornbread? It’s probably one of the first baking projects any new cook learns to master, and still to this day I’m always amazed at how such a little bit of effort results in such a yummy bread.
Banish the thought of dry cornbreads that stick at the back of your throat and make you cough. The best recipes (like this one!) aren’t dry at all, mine gets its tender crumb from buttermilk and my secret ingredient…oat flour! Oat flour gives this cornbread its to-die-for texture. Note: If you don’t have oat four you can make your own by grinding rolled oats into a fine powder.
Because cornbread is so forgiving it makes a perfect base from which to branch out and explore recipe varieties. I’ve made cornbreads with zucchini, kale, and Hatch chiles that have become staples, they seem to add that perfect little bit of carby-ness to light summer meals. and complement all my fall soups, stews, and chilis. My favorite is my Pumpkin Cornbread ~ it goes with everything.
Ingredients
Instructions
for full recipes please see : theviewfromgreatisland.com
Banish the thought of dry cornbreads that stick at the back of your throat and make you cough. The best recipes (like this one!) aren’t dry at all, mine gets its tender crumb from buttermilk and my secret ingredient…oat flour! Oat flour gives this cornbread its to-die-for texture. Note: If you don’t have oat four you can make your own by grinding rolled oats into a fine powder.
Because cornbread is so forgiving it makes a perfect base from which to branch out and explore recipe varieties. I’ve made cornbreads with zucchini, kale, and Hatch chiles that have become staples, they seem to add that perfect little bit of carby-ness to light summer meals. and complement all my fall soups, stews, and chilis. My favorite is my Pumpkin Cornbread ~ it goes with everything.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup oat flour
- 1/2 cup all purpose flour
- 1 cup yellow cornmeal
- 1 1/2 cups blueberries
Instructions
- Preheat oven to 350F
- Butter a 9 inch spring form pan.
- Whisk the butter and sugar together until there are no lumps. Then whisk in the eggs, one at a time, and then the buttermilk.
- Stir in the baking soda, salt, flours, and cornmeal, stirring just until combined. Fold in the berries.
- ................................
for full recipes please see : theviewfromgreatisland.com
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