Healthy, grainy, quick breads made with interesting ingredients are so fun. I'm always playing around with cornbread ideas.
When I make it from scratch it's gluten free, made with cornflour and rolled oats. Mixes contain wheat flour. They're my go-to base, when there are a lot of other things happening in my kitchen.
In a medium bowl, whisk together the following dry ingredients:
- 1 box or package cornbread-muffin mix
- 3/4c quick rolled oats
- 2T ground chia-flax seed
- 1t baking powder
- 1/2t baking soda
- a sprinkle of Himalayan salt
Once that's blended, use the whisk to combine all this in another bowl:
- 1/3c finely chopped "Cuties" orange peel
- 2-3T chopped canned jalapeños
- 1/2c chopped walnuts
- 1/2c craisins
- 2 lg. eggs
- 1T white vinegar
- 1t turbinado sugar
- 1/2c sour cream
- 1/3c EVOO
Pour this into the dry ingredients. Combine with a heavy wooden spoon, but don't over-mix. As soon as everything is incorporated, pour it into a well-seasoned or buttered, pre-heated, 9" cast iron skillet and sprinkle with paprika or chili powder. Bake for 30 minutes. This is so good with vegetable soups, a pot of chili or curry and would also be a great breakfast bread.
Have fun with your cooking adventures! . . . Lin
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