One of my very favorite breakfasts is oatmeal. I eat it A LOT. And when I say oatmeal, I don’t mean the mushy, instant oatmeal packets. I cook old-fashioned oats on the stovetop or in the oven every time. When you eat it nearly every morning (I may need an intervention!), cooking it on the stovetop gets old. So, I began to wonder if I could do a baked oatmeal without eggs. The answer is YES. I hope you enjoy this recipe as much as I do. I love that it’s easy to “personalize” for each person by adding toppings after it’s out of the oven.
Now that fall is near and I’m back from my blogging hiatus, I have a recipe that goes perfectly with crockpot soups and chilis. A few years ago I tried making an egg-free cornbread and it just crumbled and was dry. I finally found this recipe to adapt to an allergy-friendly version….and it worked!
I hope you enjoy this moist Sweet Cornbread. If you aren’t allergic to eggs you can whisk 2 eggs with the milk before you add any other ingredients. (Note: I have not tried this with dairy-free milk, but there’s no reason why it shouldn’t work).