• 144g yellow cornmeal
• 1 cup 2% milk
• 80g AP flour
• 40g Devotion Nutrition Buttery Blend protein
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 64g granulated Swerve sweetener
• 56g light butter, melted
• 113g unsweetened applesauce
• 2 Tbs honey
• 2 eggs, beaten

 CHILI (BONUS RECIPE)

• 2 lbs ground beef (85/15), browned and drained
• 1 can tomato sauce (29 oz)
• 1 can dark red kidney beans (15 oz), drained
• 1 can light red kidney beans (15 oz), drained
• 2 cans pinto beans (15 oz cans), drained
• 1 can diced tomatoes (14.5 oz), not drained
• 14.5 oz Cento chef’s cut tomatoes (or diced tomatoes)
• 1 yellow onion, diced
• 3 stalks celery, diced
• 1 green pepper, diced
• 1 TBSP cumin powder
• 1/4 C chili powder
• 1 tsp black pepper
• 1/2 tsp salt
• 2 C beef broth

Place cast iron skillet into an oven and preheat to 375°F. Combine cornmeal and milk in a bowl and let sit for 30 mins while you combine the flour, protein powder, baking powder, baking soda, salt, and Swerve. In another bowl, mix together the melted butter, honey, applesauce, and eggs. After the cornmeal has soaked, combine with the wet ingredients and mix thoroughly. Add the dry ingredients and mix until just combined. Carefully remove cast iron skillet from the oven & pour batter into skillet and return to oven. Bake for 30 mins. Let cool for 10 minutes before slicing into 16 slices. (note: it tastes even better the next day! toast in an air fryer before serving to make it extra amazing)

For an easy way to try the protein, check out the buttery blend powder sample pack.