Texas Oat Cornbread Recipe

Directions

Heat oil in a large skillet over medium heat. Stir in flour, baking powder, baking soda, baking powder, salt, cinnamon, nutmeg, saffron, cinnamon and nutmeg; cook, stirring constantly, for 1 minute or until mixture is thickened.

While flour mixture is heating, combine eggs, barley, brown sugar, brown sugar, flour, baking powder, baking soda, baking powder and salt: Stir into the flour mixture. Gradually blend the flour mixture with the eggs, stirring constantly, for 3 minutes or until well blended.

While the mixture is heating, combine sugar, flour, baking powder, baking soda, baking powder and salt. Stir together and do not completely coat. Stir in cinnamon, nutmeg and saffron; continue stirring until combined.

While the mixture is heating, stir together brown sugar and grated carrot. When the mixture comes to a full boil, stir in carrot and saffron. When the mixture is thick, stir in eggs, barley, brown sugar, flour, baking powder, baking soda, baking powder, salt, nutmeg and saffron. Return mixture to a full boil and add carrots. Simmer 15 minutes, or until carrots are tender.

While the mixture is continuing, heat vegetable oil in a large skillet over medium heat. Mix together flour mixture and the eggs and stir with a wooden spoon until well blended. Transfer the mixture to a large bowl and stir in barley, brown sugar, flour, baking powder, baking soda, baking powder, salt, nutmeg and saffron. Mix thoroughly, then brush mixture onto the bottom and sides of a 12x16 inch loaf pan.

Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into center of loaf comes out clean. Let cool on a wire rack.