Strawberry Skillet Corn Cake
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cornmeal I used yellow
- 1/4 cup Truvia Baking Blend
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 cups chopped strawberries
- 1 6 ounce container light strawberry yogurt
- 1/4 cup canola or coconut oil
- 1 egg beaten
Instructions
- 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.
Notes
*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.