Homemade Cornbread
  • ⅔ cup Cornmeal
  • ¼ cup whole wheat flour
  • 1 Tablespoon baking powder
  • 2 packages Truvia (this equals about 1½ tsp. sugar)
  • 1 beaten egg
  • ¾ cup. milk
  • 1-2 Tablespoons Oil (you can use whichever oil you feel is healthiest)
  • ⅛ teaspoon salt
  1. Preheat oven to 400 degrees. Pour the oil into an iron skillet (8 – 10 inch skillet for 1 cornbread recipe, 12 inch skillet for a double recipe) and put in oven while preheating.
  2. Mix all of the dry ingredients. Beat in the egg, add the milk, and mix well.
  3. Once the oven is pre-heated and the oil is hot, pour the batter into the skillet and cook for 10-15 minutes until cooked through. (NOTE: Sometimes I add a little more oil to the pan and then pour a little of the hot oil into the batter before pouring the batter into the skillet)
We like to double this recipe when we make it so that we have cornbread leftover to eat by itself!! If you have a favorite cornbread recipe then you can use that instead, just make sure it’s not a “sweet cornbread” for the recipe below.
Recipe by Surviving The Stores™ at http://www.survivingthestores.com/homemade-cornbread-dressingstuffing-recipe.html