I am extremely excited to share a NEW PROJECT I’ve been working on: Luluesque Recipe DigiCards!  You can save them right to your phone; no need to bookmark my recipe blog page or wait for glitchy internet to pull up this recipe post. One of the finished products is on this post — scroll all the way to the bottom for the recipe digicard. Simply save the recipe to your device in the “Luluesque” Folder…wait, what do you mean you don’t have a folder saved just for me??? 😉

PREP

• Preheat oven to 375°F
• Lightly grease 9×13 baking dish with avocado oil

INGREDIENTS

• 2 cups organic cornmeal (HEART HEALTH: supplement some with ground flaxseed)
• 1 cup organic all-purpose unbleached flour
• 1 cup organic rolled oats
• 3/4 cups organic fine sugar
• 1 teaspoon baking soda
• 1 teaspoon seasalt
• 2 cups organic sour cream (HEART HEALTH: replace with non-fat plain Greek yogurt)
• 3/4 cup avocado oil
• 3 large organic eggs

INSTRUCTIONS

1. In a large mixing bowl, combine cornmeal, flour, oats, sugar, baking soda, and salt. Gently fold in sour cream, oil, and eggs with a spatula until the batter is evenly mixed (do not overmix). Our goal is to get out the clumps of ingredients.
2. Pour batter into the prepared baking dish. Gently slide the dish from side to side on the counter, to even out the batter. Bake for 30-35 minutes, or until an inserted fork comes out clean. Allow to cool before serving.