This post is not sponsored by or endorsed by Truvia. All opinions are my own.

I love a good cornbread recipe with my chili. Especially if it’s a cornbread that the entire family can enjoy, including my dad, who has to watch his sugar intake. Unfortunately, sweet cornbread without the sweet is just kind of… well, blah. It doesn’t suit the chili right, which is why I set out on a mission to make an awesome reduced-sugar sweet cornbread, which would work really well in moderation to allow us all to enjoy that cornbread flavor we know and love.

Growing up, chili and cornbread just went together. It’s an easy, delicious complement to the meal, and the sweetness of cornbread just makes my mouth water. But, since I am trying to achieve some positive goals in 2016, especially when it comes to what I eat, I like to find ways to replace some of the sugar in my baking, especially since my dad loves my cooking, and my dad also has to watch his sugar intake. One way that I can cut back on some of that sugar consumption is to replace some of my sugar with Truvia, which is what I do now for my cornbread. To make this super-simple cornbread, sift together 1 cup of flour and 1 cup of yellow corn meal. Then, add 1/4 cup of sugar, 1 Tablespoon plus 2 teaspoons of Truvia Spoonable Sweetener, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and finally, 3 1/2 teaspoons of baking powder, mixing just enough to combine.

I only replace some of the sugar when baking with Truvia Spoonables because a portion of sugar is really helpful in the browning process of baked goods, like cornbread. However, all of that sugar isn’t necessary for the sweet flavor, because Truvia is a great alternative that still holds that delicious sweetness you know and love when enjoying cornbread.

Once you’ve mixed the dry ingredients, you can add 1 egg, 1 cup of milk, and 1/3 cup of oil or melted butter. Stir these together and pour into a greased 9×9 pan.

Put it in the oven at 400 degrees for 20-25 minutes, until the surface is golden and firm to the touch, with a slight spring back when you press a finger to the top gently.

Cut the cornbread into 16 equal squares, and serve with chili.

So-Simple Cornbread with Truvia

2016-01-20 00:28:16

Serves 8

Write a review

Save Recipe

Print

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Ingredients

1. 1 C flour
2. 1 C cornmeal
3. 1/4 C sugar
4. 1 Tbsp + 2 tsp Truvia Spoonable Sweetener
5. 1 tsp salt
6. 3 1/2 tsp baking powder
7. 1/2 tsp black pepper
8. 1 egg
9. 1 c milk
10. 1/3 c oil or melted butter

Instructions

1. Sift together flour and cornmeal, then combine all dry ingredients in medium bowl.
2. Add liquid ingredients, stirring until well combined.
3. Pour into greased 8x8 pan, then bake at 400 degrees for 20-25 minutes or until cornbread is golden.
4. Serve warm.

Mama Plus One https://www.mamaplusone.com/

If you’re looking for the perfect chili companion to this cornbread, you’ll love this Hearty Bacon Chili, which is packed with protein to keep you fuller, longer. It’s very New Year’s Resolution-friendly and absolutely delicious.

What is your favorite side dish to go with chili? Let me know in the comments below!

Please note: while I have worked with Truvia on recent sponsored content, this post is not sponsored by or endorsed by Truvia. All opinions are my own.