Whole Grain Cornbread
Sweet, moist cornbread that makes the perfect addition to any meal!
Servings Prep Time
18×8 pan 10minutes
Cook Time Passive Time
35minutes 20minutes
Servings Prep Time
18×8 pan 10minutes
Cook Time Passive Time
35minutes 20minutes
Ingredients
  • 1cup Old Fashioned Rolled Oats
  • 1cup Yellow Corn Meal(used Hodgson Mill brand)
  • 1tsp Baking Powder
  • 1tsp Baking Soda
  • 1cup Sweet Corn Kernels, frozen
  • 8 Medjool Date, pitted and halved
  • 1/4cup Water
  • 3/4cup Yellow Squash
  • 1cup Applesauce, Unsweetened
Instructions
  1. Preheat oven to 350. Get a 8×8 non-stick square pan and set aside.
  2. Place rolled oats into a blender and blend into flour. Transfer to a large mixing bowl.
  3. Add the yellow corn meal, baking powder and soda to the mixing bowl with the oat flour. Whisk ingredients together. Add the frozen corn kernels and give another quick stir thru. Set the bowl aside.
  4. Chop the yellow squash to equal 3/4 cup. Slice the dates in half and remove the pits.
  5. Add the dates, water, yellow squash, and applesauce to a blender. Blend until smooth.
  6. Add the blended wet ingredients to the dry ingredients. Mix ingredients together until well blended.
  7. Pour the batter into a non-stick 8×8 pan. Spread evenly in the pan. Bake in oven for 35 minutes. MUFFINS: bake for 30 minutes. Mini Muffins: bake for 20 minutes.
  8. Allow the bread to cool at least 20 minutes prior to slicing. The longer the cornbread cools the firmer the texture. Cut into squares and enjoy!
Recipy by Get2dRoot Health and Wellness