Ingredients

The following ingredients have 8 Servings
  • 2 Cups Stoneground Yellow Cornmeal
  • 1 Cup Millet Flour
  • 1/3 Cup Granular Erythritol
  • 1 TB Psyllium Husk Powder
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Cup Unsweetened Almond Milk
  • 1/2 Cup Unsweetened Coconut Yogurt
  • Toppings:
  • Raw Local Honey
  • Organic Honey Melt Spread

Instruction

  • Preheat the oven to 400°F.
  • In a large mixing bowl, combine all dry ingredients, mix together, then add the milk and yogurt and mix again until you have a well-combined cornbread batter.
  • Pour the batter into an oiled seasoned (10-12 inch) cast iron skillet and smooth out the top.
  • Bake in the oven for 30 minutes.
  • Remove and let cooled before slicing and serving with some optional honey and vegan butter toppings!