Really Loaded Cornbread

1 egg

¼c oil

1 can corn

¾c sour cream

¾c golden raisins

½c jalapeno juice

½c jalapeno peppers

2T dark brown sugar

½c quick steel cut oats

2T fig balsamic vinegar

4T ground flax-chia seeds

1t salt

¾ oat flour

¾ corn flour

1t baking soda

1t baking powder

Finely chop the jalapenos, then combine the first group of ingredients in a large bowl.  Let stand half an hour, to rehydrate the raisins, oats and ground seeds.  Preheat the oven to 375° and butter a warm cast iron skillet.  When oven is ready, add the stirred dry ingredients into the bowl.  If your batter seems too thick, add some water - I needed to add ½ cup.  Pour into the skillet, top with a little shredded cheddar cheese and bake 40 minutes.  This makes a moist, cornbread, not as flaky as some.

Serve buttered, with a pot of soup, stew, chili, curry, or a vegetable casserole. .😊 . . .Lin