This post is sponsored by Stonyfield as part of my participation in the Stonyfield Clean Plate Club.
This month the Stonyfield Clean Plate Club is partnering with Barlean’s, a family owned and run, American company making everything from fish oil supplements to coconut oil.
I received a gift pack from Barlean’s which included four products: Virgin Organic Coconut Oil, Culinary Coconut Oil, Flax-Chia-Coconut Seed Blend, and Forti-Flax.
Forti-Flax is ground flaxseed, a nutty ingredient full of nutrient super powers that is mega versatile. The Flax-Chia-Coconut Seed blend takes all the benefits of the Forti-Flax product and adds extra nutrition and deliciousness with the chia and coconut seed pairing. I’ve tried it stirred into oatmeal, blended into smoothies, as a Greek Yogurt mix-in, and sprinkled into a salad and all-in-all I’m a fan for adding these seeds to the meals I’m eating for a triple punch of nutrition goodness.
Though I do enjoy the added flavor traditional Coconut Oil can add to some foods, such as stir fry dishes especially, I am truly thrilled over the Culinary Coconut Oil, which is flavorless and perfect for sautéing foods you don’t want to pick up that coconut flavor. I’ve been LOVING this product and truly feel like this is a kitchen tool I will continue to use for a long time. I’d easily say that this stuff is on the top ten list of products I’ve learned about through blogging that I truly love.
I knew I wanted to highlight my new favorite cooking oil in my recipe this time around, and knew that pairing it with one of my THS Kitchen must-have ingredients from Stonyfield was an easy decision. Stonyfield Smooth & Creamy Whole Milk Plain Yogurt is always stocked in our fridge; it’s an ingredient I use in all sorts of dishes from breakfasts [mixed into egg bakes for extra fluffiness!] all the way to late night sweet snacks [pudding cakes with a healthified twist!].
I cook with the plain yogurt almost daily and am thankful that Stonyfield has been up for partnering with THS over the years so I can share my love of their products and all the ways you can easily use them with you all, too.
When planning this month’s recipe, I realized with the perfect ingredient partnership of new kitchen obsession and ole kitchen standby, I decided this was also a fantastic opportunity to break out the brand-new kitchen tool I was stoked to start using, too.
A cast iron skillet has been on my “step-up your kitchen game!” list for several years. I recently decided to put an Amazon gift card to use after coming across one glowing review after another of this Lodge Pre-Seasoned Cast-Iron Skillet*, including two articles stating what a great deal the 10.25-inch size is on Amazon, especially if you are able to get free shipping if purchasing other goods or if you are a Prime Member.
I choose to get my Amazon packages delivered to the office because getting packages in the middle of the work day always seems to make my mood a little brighter. The day that my new skillet arrived, three co-workers commented on how they have the same one and use it religiously. I gained a list of recipe suggestions, accessory recommendations, and tips for cooking, cleaning, and re-seasoning before the end of the day. After all three friends mentioned cornbread during our discussions, I took it as a sign from the Universe that a yogurt, coconut oil cornbread of awesome was a must for this months partner celebration at THS HQ.
Skillet Corn Bread
- 1 cup cornmeal
- 1/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 egg, lightly beaten
- 1 cup Stonyfield Whole Milk Plain Yogurt
- 1/2 cup milk
- 1/4 cup Barlean’s Culinary Coconut Oil in liquid form
- 1 Tablespoon honey
- Preheat oven to 425 degrees.
- In one bowl, mix together corn meal, flour, baking powder, salt and baking soda.
- In a separate bowl, whisk together egg, yogurt, milk, liquid coconut oil and honey.
- Add the wet ingredients to the dry mixture in two parts, stirring until just combine. Batter will be slightly lumpy.
- Pour into well oiled cast iron skillet.
- Bake for 16-20 minutes, until an inserted toothpick comes out clean.
What are your favorite cast iron skillet dishes?