Hello my loves,
I am completely of with my posting schedule but I think a weekend recipe will be my new jamn. Love the thought of getting these up on Saturday morning for you to run out and get ingredients for and then make it that weekend!
I was really excited when Goya reached out and sent their Happy, Healthy Celebrations cookbook. Goya is a household name in our house, products my mama has always used in our home. From beans, to sazon and of course Adobo! As a family who is very conscious about what we put on and in our bodies I am thrilled to know that Goya is also focusing on bright, bold and healthy in the new year!
Skimming through the recipes there were a few options I wanted to try. Like a rice and bean stuffed turkey breast, helloooooo. And a black bean burger for my little bean and veggie eating girl. Yes please. But as soon as I hit the Brazilian Cornmeal Cake I knew I hit the jackpot. Especially sinceone of the first dishes I ever made for O was a chili and Jiffy cornbread...Yes from the box... I have never made one from scratch (insert monkey covering it's face emoji here!) But I wouldn't be true to my kitchen if I didn't make this recipe my own.
First up, I SUCK at bundt cake pans. Like I need some tips, classes and someone to just come do it for me. So I pulled out my cast iron skillet and decided mama needed it to be savory. Savory and healthy. We are all about moistening our baked goodies with greek yogurt, sweetening with light agave and cutting sugar. We leave the sugar for cookies and brownies where it belongs... lol
And can I tell you that it totally worked, quick and delicious. I am totally excited to have some with my special wings today during the big game!
3 tbsp melted butter
1 tbsp GOYA olive oil
1 cup all-purpose flour
1 cup GOYA fine yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1/2 cup brown sugar
1/2 cup non-fat milk
1/2 cup greek yogurt
1/2 - 1 cup GOYA frozen roasted corn
2-3 roughly chopped jalapeńos (optional)
Put olive oil in a cast iron skillet (mine is 10inch) and place the skillet in the oven.
Heat oven to 400°F with the skillet inside.
Whisk together the cornmeal, flour, baking powder, salt and brown sugar in a large bowl.
In a seperate bowl, whisk together the greek yogurt, nonfat milk and egg.
Add wet to dry ingredients and mix.
Add melted butter, chiles and corn, stir to combine.
Let it sit fora couple minutes before pour batter into hot skillet.
(Make sure the oven has reached 400°F and the skillet is hot + carefully remove the empty skillet)
Pour the cornmeal cake batter into the skillet.
Smooth the surface with a wooden spoon or spatula.
Bake for cake for 20 - 25 minutes, until lightly browned on top and a toothpick comes out clean.
Tip: I always put the timer a couple minutes less than the minimum (18 minutes for this one) and check, better safe than sorry/overcooked & dry.
When is cooked to perfection and your house smells yummy, remove and LET IT REST for 10-20 minutes before cutting.
This will ensure that it doesn't fall apart.
Cut intro wedges or even squares work and devour the deliciousness alone or with wings or chili or soup or alone...
Oh and the skillet is STILL INSANELY HOT, so be careful and use a towel when cutting it.
Serve with a drizzle of agave or honey because yum.
I was so excited to share this with O because of how much he loves cornbread and he loved it. Love love love being able to create dishes that mean a little something, and this one sure hit the spot, and was even kind to the waistline! #winning
Don't have a skillet? Pull out your 12-cup muffin tins, grease them or use paper liners and cook at 425 for about 15-20 minutes (depending on your oven). Also, if your making for the kiddos to enjoy, skip the jalapenos (or just add to have the muffins) and I gaurantee you'll still enjoy!
Happy Superbowl Sunday my friends!
Other dishes that you may like for the game: