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Strawberry Skillet Corn Cake
I used yellow
Truvia Baking Blend
6 ounce container light strawberry yogurt
canola or coconut oil
Preheat over to 350ºF. Oil two 9" skillets with cooking oil. Set aside.
In a large bowl, stir together flour, cornmeal, Truvia, baking powder and salt.
In another bowl, toss chopped strawberries in 1/2 cup of the flour mixture.
In another mixing bowl, whisk yogurt, oil and egg together. Stir the yogurt mixture into the flour mixture, until just combined.
Fold in strawberries. Spoon strawberries into prepared skillets and place in preheated oven for 20-35 minutes, or until tooth pick inserted in the center comes out clean.
*This can also be made into muffins! Follow directions above but pour into 12 greased muffin cups. Bake for 20-25 minutes, or until toothpick comes out clean.