Cornbread Baked Oatmeal Five Variations

Cornbread Five Variations

Pear and Ginger

Mind how much ginger you add as it can become very overpowering.

 

Ingredients:

40g Polenta/Cornmeal
20g Rolled Oats
1/4 Cup Milk of Choice
1 Tsp Lemon juice
1/2 Tsp Baking Powder
Pinch of Salt
1 TBSP Maple syrup or sweetener of choice
1 TBSP Plain yogurt, I use fatfree Greek
1 TBSP Ghee/Butter/Butter alternative*

*I originally went with coconut oil as my 'fat' because fatless baking can be a fail. But coconut is far from a tasteless oil so it does flavour the cornbread. Try it if you wish but I prefer ghee myself.

Additions:
1 Pear, chopped into bite size chunks
1 Tsp extra sweetener
Pinch of ginger

 Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix the milk and lemon juice and set aside for 10 minutes to curdle. Grind the oats to a flour, with the baking powder. Mix in the polenta/cornmeal and salt.
3. Melt the ghee/butter/oil, let cool for a minute or two, add the sweetener (And extra sweetener) and yogurt. Whip fast to combine then add the dry ingredients. The mix should be quite thick. Add the pear, then the ginger to taste. Pour into your dish and bake for 25-30 minutes or till golden and a toothpick comes out clean. Enjoy!

 

Orange Cranberry

Ingredients:
40g Polenta/Cornmeal
20g Rolled Oats
1/4 Cup Milk of Choice
1 Tsp Lemon juice
1/2 Tsp Baking Powder
Pinch of Salt
1 TBSP Maple syrup or sweetener of choice
1 TBSP Plain yogurt, I use fatfree Greek
1 TBSP Ghee/Butter/Butter alternative*

*I originally went with coconut oil as my 'fat' because fatless baking can be a fail. But coconut is far from a tasteless oil so it does flavour the cornbread. Try it if you wish but I prefer ghee myself.

Additions:
1/2 TSP Orange Zest
Handful dried Cranberries
1-2 TBSP Cranberry sauce

 

 Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix the milk and lemon juice and set aside for 10 minutes to curdle. Grind the oats to a flour, with the baking powder. Mix in the polenta/cornmeal and salt. Add the zest at this point.
3. Melt the ghee/butter/oil, let cool for a minute or two, add the sweetener and yogurt. Whip fast to combine then add the dry ingredients. The mix should be quite thick. Fold in the cranberries. Pour into your dish, swirl in some sauce if you desire, and bake for 25-30 minutes or till golden and a toothpick comes out clean. Enjoy! Top with more sauce!

Chili Cheese

 

Ingredients:
40g Polenta/Cornmeal
20g Rolled Oats
1/4 Cup Milk of Choice
1 Tsp Lemon juice
1/2 Tsp Baking Powder
Pinch of Salt
1 TBSP Maple syrup or sweetener of choice
1 TBSP Plain yogurt, I use fatfree Greek
1 TBSP Ghee/Butter/Butter alternative*

*I originally went with coconut oil as my 'fat' because fatless baking can be a fail. But coconut is far from a tasteless oil so it does flavour the cornbread. Try it if you wish but I prefer ghee myself.

 

Addtions:

 

1/4 Red Onion, thinly sliced

1 TBSP Olive Oil/Cooking oil of choice

1/4 Cup Sweetcorn

Salt and Pepper

Pinch of Chili Flakes

Some Cheddar, I Used a Cheddar Babybel, grated

 Method:

Heat the oil in a saucepan and cook the onions till soft.

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix the milk and lemon juice and set aside for 10 minutes to curdle. Grind the oats to a flour, with the baking powder. Mix in the polenta/cornmeal and salt.
3. Melt the ghee/butter/oil, let cool for a minute or two, add the sweetener and yogurt. Whip fast to combine then add the dry ingredients. The mix should be quite thick. Fold in the onions, sweetcorn, salt and pepper to taste, chili and half the cheddar.
Pour into your dish, top with the remaining cheese, and bake for 25-30 minutes or till golden and a toothpick comes out clean. Enjoy!

Cornbread Topped Chili

Pour your favourite chili into a dish, your gonna want one bigger than a normal baked oatmeal dish, top with the cornbread, maybe add some cheese. Bake till the cornbread is cooked through and top with fresh coriander. Enjoy!

Ingredients:

40g Polenta/Cornmeal
20g Rolled Oats
1/4 Cup Milk of Choice
1 Tsp Lemon juice
1/2 Tsp Baking Powder
Pinch of Salt
1 TBSP Maple syrup or sweetener of choice
1 TBSP Plain yogurt, I use fatfree Greek
1 TBSP Ghee/Butter/Butter alternative*

*I originally went with coconut oil as my 'fat' because fatless baking can be a fail. But coconut is far from a tasteless oil so it does flavour the cornbread. Try it if you wish but I prefer ghee myself.

 

 Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix the milk and lemon juice and set aside for 10 minutes to curdle. Grind the oats to a flour, with the baking powder. Mix in the polenta/cornmeal and salt.
3. Melt the ghee/butter/oil, let cool for a minute or two, add the sweetener and yogurt. Whip fast to combine then add the dry ingredients. The mix should be quite thick.
Pour your chili into your dish and drop on your cornbread batter. Add some cheese on top if desired. Pour into your dish and bake for 25-30 minutes or till golden and a toothpick comes out clean. Enjoy!

Peach Polenta Cake

Ingredients:

40g Polenta/Cornmeal
20g Rolled Oats
1/4 Cup Milk of Choice
1 Tsp Lemon juice
1/2 Tsp Baking Powder
Pinch of Salt
1 TBSP Maple syrup or sweetener of choice
1 TBSP Plain yogurt, I use fatfree Greek
1 TBSP Ghee/Butter/Butter alternative*

*I originally went with coconut oil as my 'fat' because fatless baking can be a fail. But coconut is far from a tasteless oil so it does flavour the cornbread. Try it if you wish but I prefer ghee myself.

Additions:
1-2 Ripe Peaches
1-2 TSP more Maple Syrup in the batter
1-2 TBSP Peach or Apricot Jam

 Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix the milk and lemon juice and set aside for 10 minutes to curdle. Grind the oats to a flour, with the baking powder. Mix in the polenta/cornmeal and salt.
3. Melt the ghee/butter/oil, let cool for a minute or two, add the sweetener and yogurt. Whip fast to combine then add the dry ingredients. The mix should be quite thick. Slice up your peach and arrange in the bottom of your dish. Drizzle over some sweetener. Pour into your dish and bake for 25-30 minutes or till golden and a toothpick comes out clean. Enjoy! Invert onto a plate, warm up the jam and drizzle over the top.