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Cornbread II Recipe

Ingredients

1/2 cup olive oil

1/2 cup white sugar

1/2 cup plain yogurt

1 tablespoon honey

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon white sugar

2 teaspoons lemon juice

1/2 teaspoon lemon zest

2 tablespoons lemon zest

2 tablespoons lemon zest

1 teaspoon almond extract

1 cup cornstarch

1/2 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 cups whole wheat flour

1 cup oats

2 teaspoons baking powder

2 eggs

2 tablespoons butter or margarine

1 cup all-purpose flour

1 teaspoon baking soda

1 cup chopped walnuts

Directions

Heat olive oil in a large saucepan over medium heat. Stir in sugar, yogurt, honey, lemon juice, lemon zest and white sugar. Bring mixture to a slow boil, stirring constantly. Remove from heat. Dissolve lemon zest and lemon zest in lemon juice. Mix lemon zest and lemon zest into lemon mixture; stir to cream.

Return mixture to a slow boil over medium heat. Stir in flour, mixing well, until a thick dough has formed. Remove from heat and add 1/4 cup oats, baking powder, baking soda and 1 cup walnuts. Roll into a rectangle and place seam side down onto a greased baking sheet. Brush with butter or margarine and sprinkle with flour.

Bake in preheated oven for 1 1 hour. Remove from oven and sprinkle with bread crumbs. Cool in pan.

Comments

Cimirin writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really enjoyed this recipe. I followed all of the directions, exactly. I left out the mushrooms and replaced half the sour cream with Betty Crocker's Herbal Streicer. I adhered by hand to the glaze--just a personal preference, I think--so I'll probably change it down the road. Great warming-texture flavor.