Oatmeal Coffee Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 24
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 12
Whole Grain Rosemary Parmesan Cornbread
Rosemary adds a fresh taste to this whole-grain cornbread.
Preheat oven to 375°F. Place bulgur wheat in a small bowl. Place water in a small saucepan and bring to a boil; pour over wheat and allow it to sit for 5 minutes to rehydrate and soften. Drain and set aside.
In a large bowl, whisk together cornmeal, flour, parmesan cheese, sugar, baking powder and salt. Make a well in the center of mixture and add milk, beaten eggs, olive oil, wheat and chopped rosemary. Stir just until moistened (batter will be lumpy).
Pour mixture into a prepared 1 1/2 quart dish. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
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