Thursday, July 5, 2012

Sweet Cornbread and Ilios Greek Yogurt Butter Review

I really wanted some cornbread to go with the Summer Chili I was making.  I did not want to turn my oven on, and my oven doesn't always cook things very well.  I've become increasingly dependent on my slow cooker and increasingly less confident in my oven skills. LOL!

This cornbread was moist, perfectly cooked, sweet and super yummy!  It was so easy too!  What a great way to make corn bread, without heating up your house, or taking up oven space!  Some of you might be thinking, why do I need to make this in the slow cooker?  Well, while this was cooking, I was able to run to run some errands with my family while this cooked. I didn't have to sit in my house and babysit the oven.  When I came home, it was perfectly done! Oh, and I didn't have to worry about my 15 month old opening a hot oven!  That, in and of itself, is worth it to me!

Ilios contacted me about a new product they are offering.  I used to to make my cornbread, used it on as a spread the next day on my cornbread AND used it to make the kids' Mac N' Cheese too!
  

It substituted just as well as they said it would!  It has that tangy taste of yogurt.  It's not a real "soft" spread, in case you're expecting that.  Here's what they had to say about Ilios Greek Yogurt Butter; "Ilios Greek Yogurt Butter has 25% less fat, 30% fewer calories, 33% less cholesterol and 75% less sodium than traditional butter.  If the health benefits weren’t enough – it is a probiotic butter that contains 1 gram of protein!  Ilios Greek Yogurt Butter contains no artificial ingredients or preservatives while delivering a wonderful flavor and creamy texture of all natural cultured butter. I can tell you that it is delicious and can be substituted for butter in any baking recipe and is fabulous as a spread." I tested it out, and I approve!!!


This goes GREAT with my Summer Chili!!!!!

Sweet Cornbread

Ingredients: 
1 cup cornmeal
1 cup flour
2/3 cup sugar
2 tsp. baking powder
1-2 Tbsp. Honey
1 egg
3 Tbsp. Ilios Greek Yogurt Butter, melted (or any kind of butter you have on hand)
1/4 cup Vegetable Oil
1 cup milk (I used Vitamin D)
1/4 cup frozen corn (this can be omitted, but I liked the texture it added.)

Directions:
In a bowl, mix the cornmeal, flour, sugar and baking powder.

Next, add the melted butter, vegetable oil, egg, honey and milk.





Mix it up!
Add your corn and stir again.


I learned a little trick from another slow cooker blogger in which you put some foil in the "hot spot" on your slow cooker.  I happen to know mine is toward the back, so that's what I did!  It really works and kept my bread from burning in that spot!

Grease your crock with non-stick spray and pour in your batter.
Cook on LOW for 3.5-4 hours.
Enjoy!


*Disclaimer: The opinions expressed here are entirely my own.  Ilios sent me a sample of the Ilios Greek Yogurt Butter in return for my honest opinion and review of their product.
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