I wanted to try out cornbread and use up all these weird flours I'd bought. The three I've attempted so far were ok but not worth repeating. I haven't figured out how to get the cornbread to heat up evenly. The edges burn while the center is still not done. I have more flours at my parents' place which I'll pick up next time, but I think I've used up most of the less common ones. The remaining ones (kamut, quinoa, oat) are a bit more versatile than these.
Ingredients: cornmeal, teff, amaranth, corn flour, eggs, oil, buttermilk
Method: slow cooker
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