Friday, February 20, 2015

Cornbread Casserole

Cornbread Casserole
(Whole Grain and from scratch)
1/2 cup whole grain corn meal
1/2 cup broth (chicken or vegetable)
1 cup milk
1/4 tsp salt
1/4 cup stevia plus 1 Tablespoon honey
1 can whole kernel corn (drained)
2-3 Tablespoon non-fat plain greek yogurt
Bring first four ingredients to a boil over medium high heat in a medium pot whisking continually to prevent lumps or burning. 
Once "batter-like" consistency is achieved, remove from heat and stir in remaining ingredients.
Pour mixture into a well sprayed baking dish and bake for approximately 20-25 minutes on 375 degrees. 
Casserole will have more of a porridge like consistency rather than cakey since it does not have the more refined flours found in the popular boxed mix recipe.

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