Monday, December 22, 2014

Apple Cornbread

This recipe is for a big batch of cornbread (9"x 13") but can easily be halved.  Similar to Oat Cornbread,  apple cornbread calls for fresh chopped apple instead of applesauce.

2 cups cornmeal (wholegrain if possible)
2 cups oat flour (grind 2 1/2 cups rolled oats in blender)
2 teaspoons baking powder
1/2 cup dates, chopped
1 cup chopped apple
2 cups plant-based milk

Preheat oven to 350f.

Process oats in a blender and transfer to large mixing bowl. Add cornmeal and baking powder and mix well.

Put dates, apples and milk in blender and process until dates are finely chopped. Pour date-apple-milk onto dry ingredients in the mixing bowl and stir until just mixed.

Spread batter into ungreased 9"x 13" glass baking dish and bake at 350 for 30 to 35 minutes or until toothpick inserted at center comes out clean.


 Eat within two or three days or freeze for longer storage.

             For a smaller batch, cut ingredients in half
             and bake in an 8" x 8" pan for 20-25 minutes.

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