Corn Bread

I have been trying to make my favorite Corn Bread recipe wheat-free, but until now hadn't gotten the texture I really wanted. The oat flour and yogurt give it a very nice, soft texture while adding a bit of extra flavor to the recipe. And this cornbread doesn't fall apart and make a mess!

Ingredients:

• 1 cup oat flour
• 3/4 cup finely ground cornmeal
• 1 Tbs sugar
• 1/2 tsp + 1/8 tsp baking soda
• 3/4 teaspoon salt
• 2 eggs
• 3/4 cup milk
• 1/2 cup greek yogurt
• 1/4 cup canola oil
• 1/2 cup corn kernels (fresh, or frozen and thawed)

Directions:

1. Preheat oven to 400F.

2. Grease mini-loaf pans or baking dish* (I like Spectrum Canola Oil Baking Spray)

2. Combine oat flour, cornmeal, sugar, baking soda, and salt.

3. Whisk eggs, milk, yogurt, and oil until smooth

4. Add egg mixture to flour mixture and stir until moistened through. Add corn kernels and fold to combine.

5. Pour batter into prepared baking pans.

6. Bake 15 minutes until toothpick comes out clean.

*You can also bake the cornbread in a cast iron pan. Just melt 1 Tbs of butter in the pan in the oven. Remove from oven, add batter, and return to oven to bake.