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It’s always bothered me seeing recipes that people call “healthy.” That is such a subjective term.  I won’t go as far as to say that this cornbread recipe is “healthy” but I did change up my southern great grandmother’s recipe and lightened it up and added some protein.  And it turned out pretty durn good.  Note:  this is a sweet cornbread, not a regular one!  I know everyone has their own preferences (I don’t discriminate.  I heart cornbread in all of its delicious forms.)

  • 1 AdvoCare Vanilla Meal Replacement Shake
  • 1.5 cups white self-rising corn meal
  • 2 eggs
  • 1 cup unsweetened almond milk
  1. Pour some grapeseed oil into a cast iron skillet or muffin pan.  Place in a cold oven and then preheat to 400 degrees. (Note:  If you’re not using cast iron, it won’t get that delicious crunchy outside.  But, if you still refuse to get one, skip the whole add-it-to-the-oven-before-preheating part.)
  2. Mix all ingredients.  When the oven is preheated, give it 5 more minutes and then pour batter into the skillet or pan.  It should sizzle.  Like fajitas at a Mexican restaurant.  Or like bacon.  Whichever you prefer.)
  3. Bake for 10-12 minutes (my muffins were done in 10).
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