Kim and I have been working together for almost 2 years now, and we keep finding little things that we both like or dislike. One of the first things we found that we both enjoyed were cookbooks. I think both of us come by it naturally … meaning our mothers both like cookbooks. I know my mother has never counted the number of cookbooks in her collection, and I know I never want know the number I have! The number of cookbooks in my possession is not a number which needs to roll off my tongue like, how many children do you have? What year did you graduate from KU? You get the picture.
This past Sunday my mom brought me a stack of gently-used cookbooks. I was about ready to put them on my bookshelves when I decided to look through a couple of them. They are from the 1980’s. I think it is so much fun to look at older cookbooks and see how the trends have changed. I always look at the bread section, the soup section, and the entrée section before the others. Well, I only made it through one of the books and have already made several things. I am so excited! I will be sharing most of the recipes I have tried in the weeks to come. However, with the temperatures turning colder and the soup pot always on at our house these days, I had to share this recipe with you.
It is a substitute for cornbread. And, let me tell you, my family loved it and it is sooooo easy! I made it a second time and made muffins with the same recipe.
Put on a pot of soup,be adventurous, and try the following recipe. I don’t think you will be disappointed.
- 2 cups flour
- 2 cups quick-cooking oats
- 2 tablespoons baking powder
- 1 teaspoon salt
- ¼ cup honey
- ½ cup brown sugar
- 2 cups milk
- 2 eggs
- ½ cup melted butter
- Preheat oven to 400 degrees.
- Grease a 9 x 13 pan.
- Combine the flour, oats, baking powder, salt, honey, milk, egg and butter in a large bowl. Mix well.
- Spread in greased pan.
- Bake for 17 to 22 minutes or until lightly browned and toothpick pocked in center comes out clean.