You have to love a lifestyle that allows you to eat whatever you want, with just minor substitutions!
— Self-Rising Yellow Cornmeal, 1 1/2 cups Self-Rising Yellow Cornmeal, 1 1/2 cups— Self-Rising Yellow Cornmeal, 1 1/2 cups
Ingredients - Self Rising Corn Meal, 1 1/2 cups
- Flour, 1/4 cup (+ 2 Tbls. for pan)
- Swerve Confectioners Sugar, 1/4 cup
- Baking Powder, 1 tsp.
- Baking Soda, 1/4 tsp.
- Eggs, 3 large or medium
- Fat Free Milk, 1 cup
- Vinegar, 1 Tbls.
- Plain, Non-Fat Greek Yogurt, 1/4 cup
- I Can’t Believe It’s Not Butter, 4 Tbls.
- Pam, as needed
Directions
1. Preheat oven to 400° F. Grease small or medium sized baking pan (I used an 8 inch, cake pan). Place flour in pan, in center of pan, and allow to slide from one side to the other. Making sure that all inside surface, of the pan, are greased and floured (to prevent sticking, while baking). 2. In medium sized measuring cup, add vinegar to milk and allow to sit until buttermilk has formed (about 5-10 minutes). This makes buttermilk.
3. In medium sized bowl, add in all other ingredients, mixing together thoroughly. Add in the “buttermilk,” slowly while continually mixing Cornbread batter together. Make sure there are no clumps in batter.
4. Pour mixed cornbread batter into pan. Make sure to lightly pat pan on counter top, to get rid of any small air bubbles. Place in oven for 15-20 minutes, or until cornbread is cooked through. Center of cornbread will bounce back against your finger, when done. If it isn’t cooked through, your finger will sink into middle.
5. Once cooked through, remove from oven and spray ICBINB onto entire top of cornbread. Now, cut cornbread into 8 pieces.
6. Serve & Enjoy!
Makes 8 servings. 4 Freestyle points per serving.
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